Butterfinger Pie

 Do you have any leftover Butterfingers from Halloween? If you're looking for a quick and easy no-bake dessert recipe to use them up, then look no further than this Butterfinger Pie! It has a chocolate Oreo cookie crust, creamy peanut butter Butterfinger filling, and is blanketed in a layer of silky chocolate ganache!

What Is No Bake Butterfinger Pie?

This Butterfinger Pie is not only 100% make ahead friendly, but also features a simple an easy to make, no bake crust and filling! The filling is made with silky smooth peanut butter, studded with a ton of Butterfingers, layered with chocolate ganache, and topped with more crushed Butterfingers.

Butterfingers have to be my all-time favorite candy bar. I love the crunchy texture and the peanut butter flavor. It's a candy that I seldom allow myself to buy because I know I'll consume the whole bag in no time.

But this pie...this pie!!

I've had regular ol' peanut butter pie before but Butterfinger pie is on a whole other level.

The crushed Butterfinger candy bars infuse into the filling and create the most indulgent flavor.

A layer of thick chocolate ganache crowns the top of this heavenly pie.

It is a great recipe and I know you're going to love it!

It's super creamy and indulgent. It's always a crowd pleaser, I've never met anyone that doesn't love this delicious dessert.

What Are The Ingredients For Butterfinger Pie?

Let's talk about the pie crust first.

Unlike some other recipes, this crust is completely no bake and so easy to pull together! All you need are Oreos and butter.

You can make different variations of the crust. You can use...

• Graham crackers
• A premade graham cracker crust
• Gluten free graham crackers
• Chocolate graham crackers
• Crushed peanut butter cookies

I will say, graham crackers will introduce 'graham flavor' into the pie. If you want this delicious recipe to be strictly Butterfinger flavor (chocolate and peanut butter), going with chocolate cookies or peanut butter cookies is best!

My preference is a chocolate Oreo crust but you can do what feels right for you!

The Filling

The filling contains a mixture of cream cheese, peanut butter, heavy cream, loads of crushed butterfingers, and a few other key ingredients to make this the most awesome pie you've ever had.

Unlike some other recipes, my goal for this pie was to use fewer processed/prepared foods for ingredients. I try to go with homemade whenever I can.

Other recipes use Cool Whip, frozen whipped topping, or pre-made whipped cream for the filling, which I'm sure tastes great but I tried to elevate this recipe just a bit more where I could, giving it a touch of homemade! Real whipped cream is always better!

The peanut butter filling is simple but packed with flavor. It is made from cream cheese, heavy cream, peanut butter, vanilla extract, powdered sugar, and some gelatin to stabilize the filling.

The homemade whipped cream keeps this pie light and airy, while the cream cheese and peanut butter add a silky and creamy texture.

In the filling we also add crushed butterfingers and Butterfinger pieces, of course!

How Do You Make Butterfinger pie?

The recipe is very easy to follow, especially when it only requires a few simple ingredients that you likely already have in your pantry.

The Crust

First, you'll need to make the cookie crust. To make the cookie crust, simply combine the Oreo cookies and butter in a food processor and process until they form a crumbly mixture.

Then, add in some melted butter. This will help to bind the crust and keep those fine crumbs together in the pie pan or springform pan.

To get a tight crust, you can form it using something like a measuring cup. That will make it easy to push up the sides of the pie plate.

Then, press the mixture into the bottom and up the sides of a pie dish or in this case, I used a springform pan.

Unlike some other Butterfinger pie dessert recipes, the Oreo crust for this pie is no bake too! Having a no bake cookie crust helps to keep the recipe super easy and super simple.

The secret to making a no bake cookie crust versus a baked one is using more butter. With the cookie crumbs completely coated in butter, it allows the crust to harden nicely when chilled.

Since this pie has to be chilled completely, an Oreo crust like this works perfectly. You can pop it right into the fridge to set while you make the filling.

The Peanut Butter Filling

Using the food processor again, combine the peanut butter and cream cheese. Pulse until the mixture is super creamy.

Next add the powdered sugar. Pulse a few times until it is fully combined with the peanut butter and cream cheese. The mixture should be light and fluffy. It may contain lots of air pockets or look separated (it's not) which is fine, but when you press out the mixture with a spatula it should be perfectly smooth.

Set the filling aside while you make the whipped cream.

How to Soften Cream Cheese

This recipe requires the cream cheese to be super soft in order to create a ultra light and creamy pie filling texture without lumps.

The easiest way is through the following methods.

Place the cream cheese in a microwave-safe bowl and heat it in short bursts. Check on it every 15 to 20 seconds until the it is soft enough to stir, but not hot.

Another method is to let the cream cheese sit on the counter at room temperature for 30 to 60 minutes, depending on how warm your kitchen is. Again, it should be soft enough to stir without being hot.

How Do You Make Stabilized Whipped Cream?

As I mentioned, I opted to NOT use Cool Whip or frozen whipped topping, so we need to make our own stabilized whipped cream.

I know you may be thinking that using whipped cream topping or a packaged topping will be easier, but I promise this homemade stuff is worth it!

It's actually very simple! All you need is some heavy whipping cream, vanilla extract, and gelatin.

The gelatin will help to stabilize the whipped cream so it doesn't deflate or get runny over time.

If you've never made whipped cream with gelatin before, don't be intimidated. It's really very simple and only requires a few steps.

First, you'll need to bloom the gelatin. To do this, simply combine the gelatin with some cold water and let it sit for a few minutes until it has absorbed all of the water.

Meanwhile, in a large bowl or the bowl of a stand mixer, add the heavy cream.

Start to beat the cream on low speed, gradually increasing the speed to high as it thickens.

Then, heat the bloomed gelatin until it has melted and is liquid. Set it aside to cool for a minute.

Once the cream has thickened and small peaks form (but the mixture is still pillowy), you can slowly stream in the melted gelatin while continuing to beat on high speed.

Once you have beautiful stabilized whipped cream, set it aside.

Bringing It All Together

Once that's done you can gently fold in the stabilized whipped cream into the peanut butter cream cheese mixture. 

It's not hard to to this as the peanut butter & cream cheese is already super silky and pillowy. So, it shouldn't take much effort to combine with the light and airy whipped cream.

How to Fold Ingredients

When folding, it's important to be very gentle so you don't deflate all of that beautiful air that you just whipped into the cream.

To fold, simply add the whipped cream to the peanut butter mixture in three additions.

Using a rubber spatula, gently fold the ingredients together until they are just combined. Cut your spatula through the middle of the mixture and scrape it around the side while turning the bowl.

Be sure not to overmix. 

Once the mixture is combined, fold in the crushed butterfingers and Butterfinger pieces.

Assembling The Pie

Now, it's time to assemble the pie.

Start by adding the Butterfinger filling into the prepared Oreo cookie crust. Spread filling evenly with a spatula to create an even surface.

Then, top with some chopped Butterfingers and refrigerate for at least two hours so the pie can set.

Lastly, The Chocolate Ganache

The last element to this amazing pie is the silky smooth, rich chocolate ganache that coats the top of this pie.

It's super easy to make this; all you need is hot heavy cream and chocolate.

Once the ganache is made, simply pour over the top of the chilled, set, pie, and spread into an even layer.

Decorating Your Butterfinger Pie

This pie is a showstopper as is, but I never say no to more decorating!

For decoration, you can top with chopped reserved Butterfingers for even more Butterfinger flavor.

You could also drizzle on some melted peanut butter, chopped peanuts, or chocolate chips.

Serving

Here's how to make a perfect beautiful slice of pie with clean edges.

Dip your knife into a cup of hot water. Wipe the knife clean with a towel and then slice into the pie.

The heat from the knife will help to create clean, even slices.

Repeat this step in between each cut.

Storing Butterfinger Pie

The great thing about this recipe is it is a fantastic make ahead dessert recipe. Especially we've incorporated gelatin into the recipe to stabilize the whipped cream!

It doesn't take long to prepare the ingredients and bring everything together, so making it in advance or on the day of serving it is super easy.

Once you make the pie, cover with plastic wrap and refrigerate for at least two hours, or until firm.

This pie can be stored in the fridge, covered, for up to 3 days.

 

I do not recommend freezing this pie as the filling could become icy and the crust may become soggy.

Can I Make Butterfinger Pie Gluten Free?

Yes, original Butterfinger candy is gluten-free. The only ingredient that contains gluten would be the cookies you choose for the crust, but you can substitute them with gluten-free chocolate cookies or sandwich cookies, or even gluten-free graham crackers.

Can You Chill This Pie For Longer Than 2 Hours?

Yes! Ideally it must stay within two hours and set up much better the next day.

Can You Make Butterfinger Pie Ahead Of Time?

Prepare ahead and store in fridge until you are ready.

Make this pie as per recipe directions. Once the mixture has completely set up, wrap the pan with plastic wrap.

Other Variations

Crust Options

I mentioned this earlier in the post but there are several types of crust you can use for this recipe, including:

• Graham crackers
• A premade graham cracker crust
• Gluten free graham crackers
• Chocolate graham crackers

Candy

Did you know, this easy recipe can be used with other favorite candy? Use your favorite candy bars!

Since the base of this pie is peanut butter flavored, I would stick with other PB treats, but you can swap out Butterfingers for:

• Reese's
• Snickers
• Milky Way
• Crushed M&Ms / Peanut Butter M&Ms
• KitKat
• 3 Musketeers
• Heath Bars
• Crunch Bars

Nut Butter Options

You can sub out peanut butter for other fillings.

One thing to note is, do not use natural peanut butter for this recipe. The texture of natural peanut butter is too oily and will make the pie filling runny. Be sure to use regular creamy peanut butter such as Jif or Skippy brand.

If you do want to sub out the filling, choose something with a similar consistency, like Nutella or chunky peanut butter for some added crunch and texture!

Helpful Tips For The Best Butterfinger Pie

• Again, super important - do NOT use a natural peanut butter. They tend to be too runny and will add too much loose oil to your filling. It is best to stick with the classic Jif or Skippy brand, creamy peanut butter; the kind where you scoop it out and it is thick and holds its shape on your spoon. It will keep your filling silky and light.
• Stick with a semisweet or dark chocolate for the ganache layer. There is a lot of sweetness already packed into the crust, the filling, the Butterfinger candy pieces, that you will need something to cut through all that sweetness. A darker chocolate will cut through that sugar and balance the dessert out nicely. I also recommend using a high quality chocolate. I used Guittard chocolate chips for this recipe, but you can use Ghirardelli brand chips, or a bar of baking chocolate.
• Using a food processor to crush the Oreo pieces for the crust AND to whip up the peanut butter filling is essential. Don't skip using it. For the cookie crust, using a food processor will ensure consistency and you won't get big chunks of Oreo. I also recommend using it to blend the cream cheese and peanut butter together for an ultra smooth consistency. You can use an electric mixer to mix the filling but the food processor helps to ensure ultra creamy smoothness!
• I know you might be tempted to skip adding the gelatin to the whipped cream, but don't! Your pie will turn into a gloppy mess with the weight of the peanut butter, cream cheese, and candy pieces. It may look fine when you add everything to pan, but when you go to slice it, you will likely run into trouble. Plus, without the gelatin you can't make this pie ahead of time.
• Don't overwhip the whipped cream. Stop once you see peaks but it's still pillowy soft.
• When the time is ready to serve this pie, it helps to clean your knife after making each slice.

Butterfinger Pie is an easy, almost no bake, decadently delicious dessert that is out of this world and will have everyone begging for seconds

You'll love the pillowy lightness of the filling that's perfectly sweetened.

I can't wait for you to make this recipe!

More Essential Pie Recipes You'll Love

I love a good no bake pie recipe!

Here are some other recipes on my blog you'll love:

Pumpkin Donuts

No Bake Desserts

Spooky Halloween Popcorn Balls

Citrus Apple Pie

No Bake Blueberry Cream Cheese Pie

Cherry Pie Filling

Crisco Pie Crust

Blueberry Pie Cookies

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