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Creamy Butterfinger Pie Recipe: Easy Peanut Butter Layers for the Best Crunch

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This creamy Butterfinger pie features a chocolate cookie crust, a silky peanut butter and cream cheese filling, and layers of crunchy Butterfinger bars. It’s an easy, nostalgic dessert perfect for gatherings, potlucks, or a comforting treat at home.

Ingredients

Scale
  • 20 chocolate sandwich cookies (such as Oreo), crushed (about 210g)
  • 5 tablespoons unsalted butter, melted (70g)
  • 8 oz cream cheese, softened (226g)
  • 1 cup creamy peanut butter (250g)
  • 1 cup powdered sugar (120g)
  • 1 teaspoon pure vanilla extract (5ml)
  • 1 1/2 cups heavy whipping cream (360ml), cold
  • 6 regular-size Butterfinger bars, chopped (about 300g total)
  • 1/2 cup roasted peanuts, chopped (optional)
  • 1 cup whipped cream, homemade or store-bought (240ml)
  • Extra Butterfinger crumbs for garnish
  • Chocolate syrup or caramel drizzle (optional)

Instructions

  1. Crush 20 chocolate sandwich cookies in a food processor or place in a zip-top bag and bash with a rolling pin until fine crumbs.
  2. Pour crumbs into a mixing bowl and stir in 5 tablespoons melted butter until the mixture resembles wet sand.
  3. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  4. Chill in the refrigerator for at least 15 minutes while you prep the filling. (Optional: Bake at 350°F for 8 minutes for a firmer crust, then cool.)
  5. In a large bowl, beat 8 oz softened cream cheese with an electric mixer until smooth and fluffy (about 1 minute).
  6. Add 1 cup creamy peanut butter, 1 cup powdered sugar, and 1 teaspoon vanilla. Mix until smooth and well combined.
  7. In a separate bowl, whip 1 1/2 cups cold heavy cream until stiff peaks form (about 2-3 minutes).
  8. Fold whipped cream gently into peanut butter mixture using a spatula.
  9. Chop 6 Butterfinger bars into bite-size pieces.
  10. Fold half the chopped Butterfinger bars and 1/2 cup chopped peanuts (if using) into the filling. Save the rest for the top.
  11. Spoon the creamy peanut butter filling into the chilled crust, smoothing the top with a spatula.
  12. Sprinkle the remaining Butterfinger pieces evenly over the filling.
  13. Top with 1 cup whipped cream and extra Butterfinger crumbs.
  14. Drizzle chocolate syrup or caramel if desired.
  15. Cover the pie with plastic wrap and refrigerate at least 4 hours, or overnight for best results.
  16. To serve, slice with a sharp knife—run under hot water for cleaner cuts between slices.

Notes

For a gluten-free version, use gluten-free chocolate sandwich cookies. Chill the crust for best results, and whip cream until stiff peaks for a stable filling. You can freeze the pie for a firmer texture or add fresh berries for a seasonal twist. If using chunky peanut butter, expect a more textured filling. The pie is freezer-friendly and tastes even better after a day in the fridge.

Nutrition

Keywords: Butterfinger pie, peanut butter pie, creamy pie, easy dessert, no bake pie, chocolate crust, potluck dessert, comfort food, nostalgic dessert, candy bar pie

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