Easy No Bake Butterfinger Pie

This delicious no bake butterfinger pie recipe combines peanut butter, chocolate, and Butterfinger candy bars in a creamy and refreshing dessert! Whip it up in minutes for Thanksgiving, Pi Day, a summer shindig, or a holiday party!

If you like Butterfinger candy bars, you have to try this Butterfinger pie! It’s like a combination of my peanut butter pie and striped delight, just with the addition of chopped up candy bars!

This no-bake pie is made of layers of creamy chocolate and peanut butter goodness on a chocolate Oreo crust, making this pie a must-try for any peanut butter lover.

This decadent pie is topped with crushed Butterfingers to give it just the right amount of crunch with the creamy filling. 

​You don’t get a better or more decadent Butterfinger pie than this easy recipe. 

This recipe works great after Halloween when you have bags of Halloween candy laying around, as an easy dessert for Pi Day, or as a cool treat on a hot summer day. It’s one you will want to use over and over again, no matter what time of year. 

So, pull that cream cheese out of the fridge so you can hurry up and make this easy Butterfinger pie already! And if for some reason you’re reading this post and don’t like Butterfingers, you should try my Snickers pie or Reese’s pie instead!

1. Oreo cookie crumbs – if you can’t find those, you can use regular Oreo cookies to make your own fine crumbs in a food processor as well. You can also try out a different cookie crust like Nutter Butter or graham cracker crust. 
2. Butter – unsalted butter, if you’re going to use salted then omit the salt in the crust.
3. Cream cheese – I recommend full fat
4. Creamy peanut butter – I recommend Jif or Skippy, natural peanut butter can separate. 

5. Butterfingers – any size will work for this. You can also try out another favorite candy bar such as Reese’s or Heath Bars. 
6. Instant chocolate fudge pudding mix – regular instant chocolate pudding mix works great too!
7. Milk – I recommend using whole milk to give you the creamiest pie possible
8. Semisweet chocolate chips – these are used to add to the top of the pie and are optional, mostly just for looks!
9. Chocolate syrup – this is another one of those optional items to add a garnish on top

This simple pie is so easy to make! You just have to make the Oreo Crust, make the filling, and chill! I’ve included step by step instructions with photos below as well as detailed information in the recipe card!

1 – Make the Oreo crust

1. Start by using nonstick spray to lightly grease the inside of a 9-inch deep dish pie pan. You can also use a springform pan if you prefer.
2. Place all of the Oreos in a food processor and pulse until they become Oreo crumbs. If you already have Oreo crumbs, you can skip this step!
3. Add the Oreo cookie crumbs, melted butter and salt together in a medium mixing bowl and stir until everything is coated in butter. Make sure when you coat the ingredients that it is evenly coated, this will be the crust and you want it to stick together.

4. Press the Oreo mixture firmly into the prepared pan making sure to evenly coat the bottom and up the sides of the pan.
5. Chill the pie crust in the fridge for a few minutes while you mix together the filling. Chilling the pie crust will allow the crust to harden.

2 – Make the Creamy Butterfinger Filling

1. In the bowl of a stand mixer or using a hand mixer, mix together the cream cheese, peanut butter, and powdered sugar until fully mixed together and smooth
2. Gently fold in two cups of the chopped Butterfingers and half of the Cool Whip. Turn off the mixer when the Cool Whip is completely mixed in and there are no more streaks of white in the mixture.
3. Take the crust out of the fridge and pour the Butterfinger pie filling into it. Use a spatula and evenly smooth it out into the crust.
4. Place back in the fridge while you make the pudding layer.

3 – Make the Chocolate Pudding

1. Combine the chocolate fudge mixture and milk. Then whisk for 2-3 minutes or until the pudding is smooth and there are no more lumps. The mixture will feel thick.
2. Add the pudding mixture on top of the Butterfinger cream cheese mixture. Gently spread the pudding mixture evenly on top with a rubber spatula. Cover with plastic wrap to chill for at least four hours or until you are ready to serve. 

3. When you are ready to serve, remove it from the fridge and add the remaining Cool Whip over the pudding layer.  Gently smooth out the Cool Whip on top of the chocolate pudding using a rubber spatula.
4. Finish the pie by sprinkling the rest of the chopped Butterfingers and the chocolate chips on top. Drizzle the top with the chocolate syrup. You can be creative and add a design or just add chocolate syrup to your liking.

Once the pie is done, put it back into the fridge to allow it to chill until ready to plate or serve immediately. Then simply remove it from the fridge, slice it up the pie, and serve! 

Recipe FAQs

If you like pie, you have to try out some of these amazing pie recipes. They’re some of our readers’ favorites!

• Easy custard pie – if you’ve never tried custard pie, you’re missing out! It’s like homemade custard but in pie!
• Chocolate chip cookie pie – all the flavors of a chocolate chip cookie in pie, best served with ice cream!
• No bake pumpkin pie – a creamy pumpkin pie that is similar to this Butterfinger one but with pumpkin flavor!
• Kool-Aid pie – this fun pie can be made in a bunch of different flavors with just a few ingredients!
• Brownie s’mores pie – a super simple slow cooker pie that combines s’mores and brownies in one amazing dessert!