For the Crust
- 24 Oreos
- 1/2 cup of unsalted butter, melted
For the Filling
- 8 oz full fat cream cheese, softened
- 3/4 c powdered sugar
- 3/4 c creamy peanut butter (Jif or Skippy brand)
- 1 tsp unflavored gelatin
- 1 1/2 Tbsp water
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 bag of fun size Butterfinger candies, chopped (about 10 oz)
For the Ganache
- 6oz semisweet or dark chocolate chips or baking chocolate chopped
- 1/2 cup heavy whipping cream
For the Crust
- In the bowl of a food processor, add the Oreos and pulse until they are finely ground.
- Pour in the melted butter and pulse a few times to mix. Do not over process.
- Press the mixture into the bottom of a 9" springform pan, pushing up the sides slightly.
- Chill in the fridge for about 30 minutes.
For the Filling
- Start by making the peanut butter mixture.
- Rinse out the food processor and dry off with a paper towel.
- Add the softened cream cheese and peanut butter to the bowl. Pulse until the ingredients are mixed thoroughly and creamy. It's OK if it has lots of air pockets.
- Add in the powdered sugar and run the processor until fully combined. Set aside.
- Make the stabilized whipped cream.
- Measure out the gelatin into a small microwave safe bowl.
- Add the water and stir. Allow the mixture to stand for 5 minutes.
- In the meantime, pour the heavy cream into a large bowl and beat on high with a hand mixer until you achieve small peaks but is still soft and pillowy.
- After 5 minutes, the gelatin should be firm. Microwave the gelatin for 10 seconds until it becomes liquid again. Allow to fully cool if the mixture gets hot.
- When ready, while mixing, stream the gelatin into the whipped cream.
- The whipped cream should now hold stiff peaks.
- Next, finish the filling.
- Place 1 scoop of the peanut butter mixture into the larger bowl with the whipped cream.
- Gently begin to fold it into the whipped cream using a spatula. Be sure to not overly stir or else the whipped cream will deflate.
- Continue to add the peanut butter mixture in small scoops and fold it into the whipped cream until all of it is incorporated.
- Add almost all of the chopped Butterfinger pieces into the filling, reserving about 1/3 cup for the top of the pie.
- Fold the candy into the filling.
- Remove the crust from the fridge and pour the filling into the pan. Smooth out the top and set aside.
- Next, prepare the ganache.
- Place the chocolate into heat proof bowl.
- In a microwave cup, heat the cream until it just starts to simmer. It should take 2-3 minutes.
- Pour the cream over the chocolate and allow to sit for 5 minutes.
- Once the time is up, stir the chocolate into the cream. The chocolate should be completely melted and stir easily into the cream. If there are still large pieces of chocolate, pop back into the microwave for 5-10 seconds or in 5-10 second intervals until melted.
- Once the chocolate and cream is completely mixed, pour and spread the ganache over the entire top of the pie.
- Sprinkle the remaining pieces of Butterfinger candies on top of the ganache.
- Cover and chill the pie in the fridge for at least 2 hours before serving. Use a hot knife to make clean slices and clean the knife in between each cut.
Recipe by Owlbbaking.com
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.
- Prep Time: 2.5 hours
- Category: Pie
- Method: No Bake
- Cuisine: American
- Serving Size: 1 Slice
- Calories: 1255
- Sugar: 86.9 g
- Sodium: 757.4 mg
- Fat: 71.8 g
- Carbohydrates: 143.4 g
- Protein: 14.3 g
- Cholesterol: 68.7 mg
Keywords: buttefinger pie, no bake pie, buttefinger pie recipe, easy