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Easiest No-Bake Butterfinger Pie (Ready in 20 Minutes!)

A generous slice of no-bake butterfinger pie featuring a dark crust, creamy filling, whipped topping, and crushed Butterfinger candy.
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Make this quick, creamy, no-bake Butterfinger Pie using a chocolate cookie crust. It is a simple, indulgent dessert perfect for potlucks and family gatherings.

Ingredients

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  • 1 (14.3 ounce) package chocolate sandwich cookies (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup Butterfinger candy bars, chopped
  • 1/2 cup Butterfinger candy bars, crushed (for topping)

Instructions

  1. Crush the chocolate sandwich cookies until fine crumbs form. You can pulse them in a food processor or place them in a sealed bag and crush them with a rolling pin.
  2. Mix the cookie crumbs with the melted butter until fully combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and beat until combined.
  4. Add the peanut butter and vanilla extract to the cream cheese mixture. Beat until the filling is smooth and creamy.
  5. Gently fold half of the thawed whipped topping into the peanut butter mixture until just combined. Do not overmix.
  6. Fold in 1 cup of the chopped Butterfinger candy bars.
  7. Spoon the filling evenly into the chilled chocolate crust. Spread the remaining whipped topping over the filling.
  8. Sprinkle the remaining 1/2 cup of crushed Butterfinger bars over the top layer of whipped topping.
  9. Chill the pie in the refrigerator for at least 4 hours, or until firm. For a faster set, you can freeze it for 1 to 2 hours.
  10. Slice and serve this quick candy bar pie.

Notes

  • If you do not have a food processor, place cookies in a zip-top bag and crush them using a rolling pin for the chocolate cookie crust.
  • For the creamiest texture, let your cream cheese sit at room temperature for about 30 minutes before starting.
  • This recipe works well as an icebox pie; it sets up nicely after chilling.

Nutrition

Find it online: https://yumdrizzle.com/butterfinger-pie-easy-no-bake-recipe/