Description
Indulge in this creamy and crunchy Butterfinger Pie, featuring a delicious Oreo crust and a heavenly filling packed with Butterfinger candy.
Ingredients
Scale
- 30 Oreo Cookies
- 7 Tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- ½ cup creamy peanut butter
- 1/3 cup powdered sugar
- 12 ounces Butterfinger candy bars, chopped (reserve some for garnish)
- 8 ounces Cool Whip, thawed
- 1 cup Heavy Whipping Cream
- 1 teaspoon vanilla extract
- 2 Tablespoons powdered sugar
Instructions
- 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.
- In a large bowl, beat together the cream cheese, peanut butter, and powdered sugar using a mixer until smooth.
- Add the chopped Butterfingers and Cool Whip to the cream cheese filling. Mix together on low speed until just combined.
- 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.
- In a large mixing bowl, add the cream, vanilla, and powdered sugar. Whisk until stiff peaks form.
- Spoon the whipped cream onto the top of the pie filling and gently swirl it around. Chop and sprinkle the extra Butterfinger on top. Chill until ready to serve!
Notes
- Be careful not to over whisk the cream to avoid turning it into butter.
- This pie can be made a day in advance and stored in the refrigerator.
- Feel free to adjust the amount of Butterfinger based on your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg