Butterfinger Pie Recipe

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Meet your new favorite dessert: Butterfinger Pie. This creamy, dreamy creation combines the irresistible flavors of Butterfinger candy bars with a luscious, no-bake filling, all nestled in an Oreo cookie crust. Perfect for any occasion, this no-bake Butterfinger Pie is an easy dessert that will impress friends and family with minimal effort. Love Peanut Butter desserts? Try my Peanut Butter Brownie Pie next!

Why You’ll Fall in Love with This Butterfinger Pie

If you’re a peanut butter lover or have a soft spot for Butterfinger candy bars, this Butterfinger Pie recipe is going to be your new best friend. Oh boy you guys…the combination of creamy filling, crunchy Butterfinger pieces, and a rich Oreo cookie crust makes for an indulgent treat that’s hard to resist. Plus, it’s a no-bake recipe, so you won’t need to break a sweat to whip up this delicious dessert. Perfect for busy days or when you want to impress without the fuss, this pie is a guaranteed crowd-pleaser.

Ingredients Needed for Butterfinger Pie

Just a few simple ingredients needed to make this decadent Butterfinger Pie! Here’s everything you’ll need:

• Oreo cookies: Crushed into fine crumbs for the perfect pie crust.
• Butter: Melted to hold the Oreo crust together.
• Heavy whipping cream: Whipped to stiff peaks for a fluffy, creamy texture.
• Vanilla extract: Adds a hint of sweetness to the whipped cream.
• Powdered sugar: Sweetens the whipped cream mixture.
• Cold milk: Used to mix with instant vanilla pudding.
• Instant vanilla pudding: Forms the base of the creamy filling.
• Butterfinger Bits: Adds that classic Butterfinger crunch to every bite. You can buy these pre-chopped or chop your own using a sharp knife.

Variations

• Crust Alternatives:
  • Graham cracker crumbs instead of Oreo cookies for a classic twist.
  • Golden Oreos instead of regular.
  • Use a pre-made traditional graham cracker crust.
• Filling Flavors:
  • Mix in a little bit of creamy peanut butter for extra flavor.
  • Swap out the vanilla pudding for chocolate pudding.
• Toppings:
  • Use Cool Whip instead of homemade whipped cream.
  • Drizzle with chocolate syrup or chocolate ganache.

How to Make Butterfinger Pie

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step instructions for making this creamy Butterfinger Pie:

1. Prepare the Crust

Using a food processor, grind Oreo cookies into fine crumbs. Stir in melted butter and press into a deep dish 9-inch pie plate. Set aside.

Pro Tip: If you don’t have a food processor, that’s ok! You can use a rolling pin and place the Oreos in a zip top bag to crush.

2. Whip the Cream

Using a stand mixer with the whisk attachment or hand mixer, whip heavy cream with vanilla extract until stiff peaks form. Transfer half of the whipped cream to a separate bowl and set aside. 

3. Sweeten the Cream

Stir powdered sugar into the other half of the whipped cream. Set that aside as well.

4. Make the Filling

In a separate bowl, whisk cold milk into vanilla pudding until smooth and thick. 

Reserve about half a cup of chopped Butterfingers for the topping and stir the rest into the pudding mix. 

Fold in the unsweetened whipped cream until no streaks remain.

5. Combine Everything Together

Pour pudding and fresh whipped cream mixture on top of the Oreos in the pie plate. Top pie with sweetened whipped cream (either spread on top or decorated with whipped cream rosettes). 

Sprinkle top with the last of the butterfinger pieces. 

Pro Tip: If all the filling won’t fit, save the rest as a little snack for later, or you can use a springform pan.

7. Cover and Freeze

Cover with plastic wrap and freeze 6-12 hours or until completely solid.

8. Slice + Serve

To serve, remove from freezer and sit out 20-30 minutes to soften slightly. Cut into pieces and serve.

Storing Directions

Store leftover pie covered with plastic wrap or aluminum foil in the freezer. For longer storage, use an airtight container.

To Make Ahead: Since this pie needs time to set in the freezer, this is the perfect make ahead dessert.

More No Bake Dessert Recipes to Try!

• Strawberry Jello Pie
• No Bake Blueberry Cheesecake
• No-Bake Cookies
• Homemade Banana Pudding
• Banana Split Cake
• Easy No-Bake Cheesecake

Enjoy this simple and delightful no bake pie at your next gathering. It’s an easy recipe that delivers big on flavor without the hassle. The printable recipe card is below! Happy no-baking, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

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Butterfinger Pie

Your friends and family will ask for this amazing no bake Butterfinger Pie, with homemade whipped cream, Oreos, and Butterfingers in every bite!

servings 8 servings

Prep Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 30 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 15 Oreo cookies
• ▢ 3 tablespoons butter melted
• ▢ 2 cups heavy whipping cream
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons powdered sugar
• ▢ 3 cups cold milk
• ▢ 6.8 ounces instant vanilla pudding two – 3.4 ounce boxes
• ▢ 8 ounce Butterfinger Bits divided

US Customary – Metric

Instructions

• Using a food processor, grind Oreo cookies into fine crumbs. Stir in melted butter and press into deep 9-inch pie plate. Set aside.
  
• Using a stand mixer with whisk attachment or hand mixer, whip heavy cream with vanilla extract until stiff peaks form. Transfer half of the whipped cream to a separate bowl and set aside.
  
• Stir powdered sugar into the other half of the whipped cream. Set that aside as well.
  
• In a separate bowl, whisk cold milk into vanilla pudding until smooth and thick.
  
• Reserve about half a cup of Butterfinger Bits for the topping and stir the rest into the pudding mix.
• Fold in unsweetened whipped cream until no streaks remain.
• Pour pudding/whipped cream mixture on top of the Oreos in the pie plate.*
  
• Top pie with sweetened whipped cream (either spread on top or decorated with whipped cream rosettes).
  
• Sprinkle top with the last of the butterfinger pieces.
  
• Freeze 6-12 hours or until completely solid.
• To serve, remove from freezer and sit out 20-30 minutes to soften slightly. Cut into pieces and serve.
  

Notes

If all the filling won’t fit, save the rest as a little snack for later, or you can use a springform pan.

Nutrition

Calories: 504kcal | Carbohydrates: 47g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 327mg | Potassium: 255mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1155IU | Vitamin C: 0.4mg | Calcium: 159mg | Iron: 3mg

Course: Dessert

Cuisine: American

Keyword: butterfinger pie