Ingredients
Crust
- 25 Oreo cookies
- 5 Tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened to room temperature
- 14 ounce can of sweetened condensed milk
- 1 cup creamy peanut butter
- 8 ounces Cool Whip, thawed
- 12 fun size Butterfingers, crushed (reserve 2 tablespoons for topping)
Instructions
- Prepare the crust: In a food processor, pulse the Oreo cookies until they become fine crumbs. Add the melted butter and pulse again until the crumbs are evenly coated and combined.
- Form the crust: Press the Oreo crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate to create the crust. Place the crust in the freezer to set while you prepare the filling.
- Make the filling: In a mixing bowl, beat together the softened cream cheese, sweetened condensed milk, and creamy peanut butter until the mixture is smooth and creamy with no lumps.
- Fold in whipped topping and candy: Gently fold in the thawed Cool Whip and all but 2 tablespoons of the crushed Butterfinger candy pieces into the filling mixture until well combined.
- Assemble the pie: Pour the filling into the prepared Oreo crust, smoothing the top with a spatula. Sprinkle the reserved 2 tablespoons of crushed Butterfinger pieces evenly over the top.
- Chill and serve: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is fully set. Slice and enjoy your creamy, crunchy Butterfinger Pie!
Notes
- The pie can be made a day ahead to allow flavors to meld and filling to firm up nicely.
- For easier crust pressing, use the back of a measuring cup to evenly compact the crumbs.
- Substitute crunchy peanut butter for extra texture if preferred.
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- Store leftover pie covered in the refrigerator and consume within 3 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
