By: Jill Mills Updated: Apr 17, 2025

This post may contain affiliate links. Please read our disclosure policy.

This Butterfinger Pie features a light, creamy peanut butter cream cheese filling loaded with Butterfinger pieces in an Oreo crust. A simple whipped topping and additional candy bar pieces finish it off. Super easy and almost no-bake!

Butterfingers are one of my sons’ favorite candy bars. When they were little and went trick-or-treating, they’d always search the bowl to see if there was a Butterfinger hiding in the bottom! I love incorporating family favorites into recipes so I’ve made a few different Butterfinger-inspired desserts, like these chewy Butterfinger cookies and this crazy easy Butterfinger poke cake. This easy Butterfinger pie recipe is another favorite and, unlike the other recipes, requires almost no baking! It’s been a hit with kids and adults alike.

Why This Butterfinger Pie Recipe Is Always A Hit

Here are a few reasons why I (and my family) love this pie!

(Almost) no-bake. This isn’t a 100% no-bake recipe because I do bake the pie crust for 8-10 minutes. It just helps it stay together better. However, if you wanted, you could grab a store-bought pie crust, and there would be zero baking involved.
LOADED with Butterfingers. There are almost 12 ounces of Butterfingers in the pie filling and then even more sprinkled on top. You’re pretty much guaranteed to find Butterfingers in every bite.
Light, creamy filling. The filling of this pie is made with cream cheese, peanut butter, powdered sugar, and Cool Whip. The first three ingredients offer a sweet, creamy texture while the Cool Whip makes it light and fluffy. It’s so good!

Ingredients Needed

Each part of this pie is made with just a few common ingredients. Scroll down to the recipe card below for the exact measurements.

Oreo Crust:

Oreo cookies – I recommend the regular Oreos, not the double-stuffed for the crust.
Butter – Melted butter helps give the crumbs shape and form. I use unsalted.

Pie Filling:

Cream cheese – Softened to room temperature so that it blends easily.
Creamy peanut butter – Any brand will work, though natural peanut butters tend to separate and have a more grainy texture.
Powdered sugar – Helps sweeten and stabilize the filling.
Butterfingers – I used approximately 12 ounces of candy bars in this bar. The fun-size Butterfingers and full-size candy bars both work great.
Cool Whip – Adds a light, airy texture to the filling.

Whipped Topping:

Heavy whipping cream – Chilled so that it whips up properly.
Vanilla extract
Powdered sugar – Helps to stabilize the topping.

How To Make Butterfinger Pie

The only part of this pie that requires baking is the crust! The no bake filling comes together in a few easy steps. The printable version of the instructions can be found in the recipe card below.

Sprinkling crushed butterfingers on top of a pie

Make the crust. Preheat the oven to 350 degrees. Pulse the Oreos to fine crumbs then transfer to a bowl and combine with the butter. Press the mixture into the bottom and up the sides of the pie plate.
Bake the crust. Bake the crust for 8-10 minutes. Allow to cool completely.
Make the filling. Cream the cream cheese, peanut butter, and powdered sugar for 1-2 minutes until smooth. Add the Cool Whip and mix on low until just combined.
Chill. Pour the filling evenly onto the cooled pie crust. Chill for at least 2 hours.
Make the topping. Beat the cream, vanilla, and powdered sugar until stiff peaks form, starting on low and increasing to medium-high.
Assemble. Spoon the homemade whipped cream on top of the filling, swirling it around so that it comes within an inch of the crust edge. Sprinkle chopped Butterfingers on top.

Tips & Variations

Here are a few things I’ve found helpful when making this Butterfinger pie, as well as a few variations.

Press the crust firmly. When pressing the Oreo crumbs into the pie plate, I like to use the bottom of a glass to help make sure they’re firm. If they’re not packed tightly, the crust can fall apart when sliced.
Let the crust cool. The crust needs to cool completely before the filling is added. Otherwise, it can melt and deflate.
Use a store-bought crust. For a completely no-bake dessert, swap the homemade Oreo crust for a store-bought Oreo crust. A graham cracker crust is also fine to use.
Do not over-whisk the filling. I recommend stopping to check the texture of the whipped cream a few times as over-whisking can turn it into butter. When you remove the whisk from the cream, a peak should stand up straight and keep its form.
Try another candy bar. This pie could easily be made using any other type of candy bar, such as Snickers or Kit Kats.
Additional topping. Feel free to drizzle chocolate ganache on top or melted peanut butter.

A slice of Butterfinger pie on a white plate

How To Store Leftovers

Store leftover Butterfinger pie in the fridge. It should be tightly covered with plastic wrap or placed in an airtight container. It will stay good for 3-4 days.

Butterfinger Pie

Why This Butterfinger Pie Recipe Is Always A Hit