Easy No Bake Butterfinger Pie Recipe: Sweet and Crispy Dessert Delight
This Butterfinger Pie is a no-bake sweet treat combining a crumb crust with a rich, creamy filling loaded with chopped candy pieces. The Oreo-based crust adds a buttery-textured base, while the peanut butter-infused cream cheese filling creates a smooth, indulgent contrast to the crunchy butterfinger bits. No oven needed—just chill and serve!
Why You’ll Love This Dessert
- Prep in 15 minutes flat—perfect for last-minute guests
- Satisfying mix of smooth and crunchy textures
- Uses only 8 simple pantry-friendly ingredients
- Halal-friendly with no alcohol or pork ingredients
Ingredients List
- Crust
- 24 Oreo cookies
- 7 tbsp melted butter
- Filling
- 1 (8 oz) cream cheese, room temperature
- 1 cup confectioners sugar
- ¾ cup creamy peanut butter
- 1 cup chopped Butterfingers (≈12 Fun Size bars)
- 8 oz thawed whipped topping
- Optional Topping
- Cool Whip
- Additional chopped Butterfingers
Step-by-Step Instructions
- Prepare Crust
- Grease a 9-inch pie dish with butter
- Pulse Oreos in food processor until crumbs form
- Mix in melted butter while still running
- Pack crust into dish and freeze 20 minutes
- Make Filling
- Beat cream cheese, sugar, and peanut butter until smooth
- Fold in chopped Butterfingers
- Gently stir in thawed whipped topping
- Assemble Dessert
- Spoon filling into chilled crust
- Chill 4+ hours until firm
- Top with Cool Whip before serving
Pro Tips & Variations
- Use vanilla wafers or graham crackers if Ores are unavailable
- Bake 10-15 minutes at 350°F for extra firm crust (not required)
- Swap Butterfingers for chopped coconuts or Heath bars
- For freezer-friendly version:.Trim crust edges and wrap tightly
Best Ways to Serve
Pair with fresh fruit for afternoon tea or vanilla ice cream for dessert night. The pie sets best when chilled, but for tropical flair, create mini tins in silicone molds.
Storage & Serving Tips
Store covered in refrigerator for up to 5 days. No freezing needed—just let chill for 1 hour before serving. Best enjoyed when crisp crust remains intact.
Nutrition Estimate
Slices: 12 | Calories per slice: 345 | Estimate: Based on 84g per serving
Sweet Dessert to Try
With its simple prep and irresistible butterfinger crunch, this Butterfinger Pie needs no introduction. Ready your food processor and enjoy every bite of this sweet-no-bakers dessert!
PrintEasy No Bake Butterfinger Pie Recipe: Sweet and Crispy Dessert Delight
A no-bake pie with a buttery Oreo crust and rich peanut butter-infused cream cheese filling, loaded with crunchy Butterfinger bits. Quick to prepare and perfect for last-minute dessert needs.
- Prep Time: 15
- Total Time: 15
- Yield: 12 slices 1x
- Category: quick
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
24 Oreo cookies
7 tbsp melted butter
Filling
1 (8 oz) cream cheese, room temperature
1 cup confectioners sugar
¾ cup creamy peanut butter
1 cup chopped Butterfingers (≈12 Fun Size bars)
8 oz thawed whipped topping
Optional Topping
Cool Whip
Additional chopped Butterfingers
Instructions
Grease a 9-inch pie dish with butter
Pulse Oreos in food processor until crumbs form
Mix in melted butter while still running
Pack crust into dish and freeze 20 minutes
Beat cream cheese, sugar, and peanut butter until smooth
Fold in chopped Butterfingers
Gently stir in thawed whipped topping
Spoon filling into chilled crust
Chill 4+ hours until firm
Top with Cool Whip before serving
Notes
Use vanilla wafers or graham crackers if Ores are unavailable
Bake 10-15 minutes at 350°F for extra firm crust
Swap Butterfingers for chopped coconuts or Heath bars
For freezer-friendly version: Trim crust edges and wrap tightly
Serve with fresh fruit or vanilla ice cream
Store covered in refrigerator for up to 5 days
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 15g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
