No-Bake Butterfinger Pie

introduction

This No-Bake Butterfinger Pie is rich, sweet, and very easy to make. It uses an Oreo crust, peanut butter, cream cheese, Cool Whip, and crushed Butterfinger bars. The pie sets in the fridge and needs no oven. If you like quick sweet pies, you may also enjoy a simple fruit hand pie recipe such as air fryer apple hand pies for another easy dessert idea.

why make this recipe

Make this pie when you want a fast, tasty dessert. It needs little time and few steps. It is great for parties, potlucks, or a quick treat at home. Kids and adults both like the crunchy Butterfinger bits.

how to make No-Bake Butterfinger Pie

This pie comes together in a few easy steps. You mix the peanut butter, cream cheese, and powdered sugar until smooth. Then fold in Cool Whip and the crushed Butterfinger pieces. The filling is similar in texture to some whipped cream pies, like a simple chocolate cream pie filling you may have tried before in recipes such as chocolate cream pie. Pour the filling into the Oreo crust, chill, and serve.

Ingredients :

Oreo crust, Creamy peanut butter, Crushed Butterfinger candy bars, Cream cheese, Cool Whip, Powdered sugar

Directions :

1. In a mixing bowl, beat together creamy peanut butter, cream cheese, and powdered sugar until smooth.
2. Fold in Cool Whip until well combined.
3. Add crushed Butterfinger candy bars and mix gently.
4. Pour the filling into the Oreo crust and spread evenly.
5. Chill in the refrigerator for at least 4 hours or until set.
6. Garnish with additional crushed Butterfinger if desired, and serve cold.

how to serve No-Bake Butterfinger Pie

Serve cold from the fridge. Cut into slices with a sharp knife. Add extra crushed Butterfinger on top for crunch. You can also serve with a dollop of extra Cool Whip.

how to store No-Bake Butterfinger Pie

Cover the pie with plastic wrap or place in an airtight container. Keep in the refrigerator for up to 4 days. Do not freeze; the texture may change when thawed.

tips to make No-Bake Butterfinger Pie

• Use room temperature cream cheese so it mixes smooth.
• Gently fold the Cool Whip to keep the filling light.
• Crush Butterfinger bars into small pieces for even texture.
• Chill at least 4 hours so the pie sets well.
• If the Oreo crust is store-bought, press it firmly so it holds the filling.

variation (if any)

• Chocolate layer: Spread a thin layer of chocolate ganache over the crust before adding the filling.
• No peanut butter: Replace peanut butter with more cream cheese and a touch of vanilla for a different flavor.
• Mini pies: Use a muffin tin and smaller crusts to make individual servings.

FAQs

Q: Can I use crunchy peanut butter?
A: Yes. Crunchy peanut butter works but changes the texture slightly.

Q: How long does the pie need to chill?
A: Chill at least 4 hours. Overnight gives the best set.

Q: Can I substitute Cool Whip with whipped cream?
A: Yes. Use stabilized whipped cream for a similar texture.

Q: Is this pie safe to leave out?
A: No. Keep it refrigerated because of the cream cheese and Cool Whip.

Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and keep it chilled until serving.

Conclusion

For another full recipe idea and tips on a similar no-bake Butterfinger pie, see Butterfinger Pie {No Bake} – Plain Chicken.

No-Bake Butterfinger Pie

This rich and sweet pie features an Oreo crust filled with a creamy mixture of peanut butter, cream cheese, Cool Whip, and crushed Butterfinger bars. Perfect for quick desserts and parties.

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Prep Time 15 minutes mins

Total Time 4 hours hrs

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust and filling

• 1 each Oreo crust Can be store-bought or homemade
• 1 cup Creamy peanut butter Use room temperature for easy mixing
• 1 cup Cream cheese Use room temperature for smooth texture
• 1/2 cup Powdered sugar
• 1 container Cool Whip Or use stabilized whipped cream
• 3 each Crushed Butterfinger candy bars Crushed for even distribution

Method

 

Preparation

1. In a mixing bowl, beat together creamy peanut butter, cream cheese, and powdered sugar until smooth.
2. Fold in Cool Whip until well combined.
3. Add crushed Butterfinger candy bars and mix gently.
4. Pour the filling into the Oreo crust and spread evenly.
5. Chill in the refrigerator for at least 4 hours or until set.
6. Garnish with additional crushed Butterfinger if desired, and serve cold.

Notes

Serve cold from the fridge. For added crunch, sprinkle extra crushed Butterfinger on top before serving. Store covered in the refrigerator for up to 4 days. Avoid freezing.