Preheat the oven to 350 degrees.

Add the Oreos to a food processor and pulse until you have fine crumbs.

Add the crumbs to a large bowl and then pour in the melted butter. Stir until fully combined.

Pour the crumbs into a pie plate and press the crumbs into the bottom and up the sides creating a thick, even layer. I use a measuring cup to help with the pressing.

Bake the crust for 8-10 minutes and then remove it from the oven.

Allow it to cool completely before adding your pie filling.

Use either a hand mixer or a stand mixer fitted with a paddle attachment to cream everything together for 1-2 minutes or until everything is mixed and smooth.

Pour the filling into the cooled pie crust and use a spatula to spread it out evenly.

Chill the pie for at least two hours.

Add the cream, vanilla and powdered sugar to a large mixing bowl fitted with the whisk attachment.

Start slowly and then increase the speed to medium-high and whisk until stiff peaks form. As you see the mixture becoming thicker, you may need to stop and check the texture a few times so that you don’t accidentally over whisk and turn it into butter. You can tell it’s the correct texture when you can dip the whisk into the cream and pull up and there is a little peak standing up straight and it keeps the form.

Spoon the cream onto the top of the pie filling and gently swirl it around so that it comes within an inch of the crust edge.

Chop some of the extra Butterfinger candy bars and sprinkle them on top.

Chill until ready to serve!