Butterfinger Pie
An easy, creamy no bake pie made with a simple Oreo cookie crust and filled with chunks of crushed Butterfinger candy and topped with fluffy homemade whipped cream.
Servings: 10 servings
Ingredients
OREO CRUST
- 24 Oreos crushed1
- ¼ cup (57g) unsalted butter melted
BUTTERFINGER FILLING
- 1 cup (240mL) heavy cream plus more for topping2
- 8 ounces (225g) cream cheese softened to room temperature
- ¾ cup (90g) powdered sugar
- 1 and ½ teaspoons vanilla extract
- 16 mini Butterfinger bars3 chopped
WHIPPED CREAM TOPPING
- ½ cup (120mL) heavy cream
- ½ Tablespoon (4g or 8g) sugar4
- ½ teaspoon vanilla extract
Instructions
OREO CRUST
- Place the crushed Oreos in a medium size bowl and drizzle the melted butter evenly over the cookies.
- Stir to mix completely, then press evenly into the bottom and up the sides of a 9" pie plate. Chill in the refrigerator for 30 minutes.
BUTTERFINGER FILLING
- In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream). Place bowl in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
- In a large bowl with a hand mixer or the same bowl of the stand mixer (no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Reduce mixer speed to low and add the sugar, increase the mixer speed to medium-high, and beat again until smooth. Add the vanilla extract and continue beating until smooth. Scrape down the sides as necessary.
- Turn off the mixer and gently fold in the cold whipped cream with a large spatula until everything is combined. Pour in the chopped Butterfingers and mix again with the spatula until evenly dispersed.
- Pour the filling onto the prepared crust and spread evenly with the spatula. Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours (for best results, overnight).
WHIPPED CREAM TOPPING
- Once pie is chilled, make the whipped topping. In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream).
- Spread whipped topping evenly over the chilled pie. Top with additional crushed Butterfingers, if desired. Store leftovers covered tightly in the refrigerator up to 5 days. Pie can be wrapped tightly and frozen up to 2 months. Thaw in refrigerator overnight.
Notes
- Crushed Oreos: I find it easiest to put the Oreos into a food processor than to do this step by hand.
- Top with homemade whipped cream: one small carton of heavy whipping cream will give you enough for this recipe + a whole batch to top your pie with. See my linked tutorial for instructions.
- Butterfinger bars: mini Butterfinger bars are the ones that are tiny, like bite-size. This is what my recipe refers to. Fun size are about 2x the size of the mini, so use 8 of those if that's what you have. If you can only find large, full size Butterfinger bars, use 3 of them.
- Sugar: you can use granulated or powdered sugar here. I have used both and find a slightly smoother whipped cream with powdered. If you want to double or triple this recipe, powdered sugar is the way to go to keep everything light and airy. For ½ Tablespoon of sugar, powdered sugar will be 4g and granulated sugar will be 8g.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
