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A creamy pie with a black crust, topped with whipped cream and crumbled pieces of candy, with a slice missing. Two plates of pie are in the background.
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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!
Course Dessert
Cuisine American
Keyword butterfinger pie
Prep Time 6 hours 30 minutes
Total Time 6 hours 30 minutes
Servings 8 servings
Calories 504kcal
Author Katie Cooksey

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.
    Ingredients for a recipe are laid out on a counter: a food processor with ground chocolate cookies, a bowl of melted butter, two small bowls of powdered sugar and vanilla extract, and chopped nuts.
  • 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.
    A person pours a creamy liquid from a glass bottle into the bowl of a stand mixer with a whisk attachment.
  • Stir powdered sugar into the other half of the whipped cream. Set that aside as well.
    A glass bowl with milk and dry ingredients, surrounded by a whisk, broken cookie pieces, a measuring cup of milk, a small bowl of flour, and a small bowl of vanilla extract on a gray surface.
  • In a separate bowl, whisk cold milk into vanilla pudding until smooth and thick.
    A mixing bowl with creamy yellow batter and a topping of crumbled brown pieces, beside a whisk and a small bowl of white powder on a gray surface.
  • 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.*
    A pie dish filled with crushed chocolate cookie base and topped with a dollop of creamy filling. To the side, there is a small bowl of salt and some crushed candy pieces on the gray surface.
  • Top pie with sweetened whipped cream (either spread on top or decorated with whipped cream rosettes).
    A bowl of creamy dessert with a dollop of whipped cream on top, accompanied by small bowls of powdered sugar and syrup, and some scattered caramel pieces on a light gray surface.
  • Sprinkle top with the last of the butterfinger pieces.
    A pie topped with whipped cream and crumbled pieces of a caramel and chocolate candy bar, placed on a grey surface with a small bowl of powdered sugar nearby.
  • 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.
    A slice of creamy cheesecake with a crumbled cookie topping being lifted from the whole cheesecake on a marble surface.

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
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