No-Bake Butterfinger Pie
This no-bake Butterfinger pie is my new go-to dessert! With a silky, Butterfinger candy filling and an Oreo crust, it's to die for.
Ingredients
- 20 Oreo cookies, crushed into fine crumbs
- 1/4 cup unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup creamy peanut butter (JIF or Skippy)
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 8 ounces Cool Whip, thawed
- 7 (1.9-ounce) Butterfinger candy bars, crushed
Directions
- 1
In a medium bowl, combine the crushed Oreo cookies and melted butter. Stir until the mixture is well combined and resembles wet sand.
- 2
Press the Oreo mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan to form a crust. Refrigerate the crust while you prepare the filling to help it set.
- 3
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed. Continue until it’s light and fluffy (about 1-2 minutes). Add the peanut butter and vanilla extract. Then, continue mixing until smooth and fully combined.
- 4
Gradually add the powdered sugar to the mixture. Mix on low speed until incorporated, then on medium speed until smooth. Using a spatula, gently stir in the thawed Cool Whip until evenly blended and fluffy.
- 5
Reserve 1/2 cup of the crushed Butterfingers for topping. Gently stir the remaining crushed Butterfingers into the cream cheese mixture until evenly distributed.
- 6
Pour the filling into the prepared crust, smoothing it out with a spatula for an even layer.
- 7
Sprinkle the reserved crushed Butterfingers on top for garnish. Cover the pie with plastic wrap. Refrigerate for at least 4 hours, or overnight, to allow it to set.
- 8
Once chilled, slice and serve the pie directly from the refrigerator. Enjoy!