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Butterfinger Peanut Butter Pie

A creamy, no-bake peanut butter pie topped with crushed Butterfingers and nestled in a chocolate cookie crust — easy, indulgent, and irresistibly good.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 Oreo cookie pie crust store-bought or homemade
Filling
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed
  • 5 Butterfinger candy bars crushed
Topping
  • 1 cup whipped topping for garnish
  • 3 Butterfinger candy bars crushed for topping
  • Chocolate syrup optional drizzle

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Pie dish

Method
 

  1. Prepare or set aside the Oreo pie crust.
  2. Beat cream cheese and peanut butter until smooth.
  3. Add powdered sugar and vanilla; mix until combined.
  4. Fold in whipped topping gently until smooth and fluffy.
  5. Stir in crushed Butterfingers and mix lightly.
  6. Spread filling into crust evenly and smooth the top.
  7. Refrigerate at least 4 hours or overnight.
  8. Before serving, top with whipped topping, more crushed Butterfingers, and drizzle with chocolate syrup.

Notes

For a firmer texture, freeze the pie for 1 hour before serving. Use full-fat cream cheese for best results.