Butterfinger Pie

If you’ve ever craved a dessert that combines crunchy, creamy, and chocolaty all in one slice, then Butterfinger Pie is your new best friend. This luscious pie brings together the crunchy delight of Butterfinger candy bars with the rich, smooth texture of peanut butter custard, all nestled in a cookie crust that’s simple but irresistible. Perfect for any celebration or just a weekend treat, this pie will quickly become a favorite in your dessert rotation.

Why I Love This Recipe

There’s something about the marriage of textures and flavors in this Butterfinger Pie that makes it unforgettable. The Oreo crust provides a deep cocoa flavor with just the right amount of crunch, while the peanut butter custard is creamy and luxurious without being overly sweet. The chopped Butterfinger pieces folded throughout add bursts of crunch and that unmistakable butterscotch flavor. Plus, topping it all off with fluffy whipped cream makes every bite feel like a decadent dream. It’s a pie that feels special but is surprisingly easy to make, which is why I keep coming back to it for holidays and family gatherings.

Ingredients at a Glance

• 14 Oreo cookies – for the crust (use classic cream-filled Oreos)
• 4 tablespoons butter – melted, to bind the crust
• 15 ounces Butterfingers (23 fun-size), divided – chopped for pie filling and garnish
• 1/2 cup granulated white sugar – sweetens the custard
• 2 tablespoons cornstarch – thickens the filling
• 2 cups whole milk – makes the custard creamy
• 2 large egg yolks – for richness and texture
• 1/2 cup creamy peanut butter – adds depth and flavor to the filling
• 1/2 cup milk chocolate chips – melted into the custard for chocolate notes
• 1 cup whipping cream – folded in for lightness
• 2 cups heavy whipping cream – whipped for topping

Equipment & Tools

• Food processor or blender – to crush Oreo cookies into fine crumbs
• 9-inch pie dish – to shape and bake the crust
• Medium saucepan – to cook the custard filling
• Whisk – for stirring custard and whipping cream
• Mixing bowls – for combining ingredients
• Electric mixer or stand mixer – to whip the cream to soft peaks
• Rubber spatula – to fold ingredients gently

Mastering Butterfinger Pie: How-To

Step 1: Prepare the Oreo Crust

Start by pulsing 14 Oreo cookies in your food processor until you have fine crumbs. Pour the crumbs into a mixing bowl and stir in 4 tablespoons of melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie dish. Place it in the refrigerator while you prepare the filling; this helps the crust firm up nicely.

Step 2: Chop the Butterfingers

Take 15 ounces of Butterfingers (about 23 fun-size bars) and chop them into small pieces. Divide them into two portions: reserve about 1/3 for folding into the filling and the rest for sprinkling on top as garnish.

Step 3: Make the Peanut Butter Custard

In a medium saucepan, whisk together 1/2 cup granulated sugar and 2 tablespoons cornstarch. Gradually add 2 cups whole milk, whisking until smooth. Place the pan over medium heat, stirring constantly until the mixture thickens and begins to bubble.

In a small bowl, lightly beat 2 large egg yolks. Temper the yolks by slowly whisking in about 1/2 cup of the hot milk mixture. Then pour the yolk mixture back into the saucepan, whisking continuously. Cook for an additional 2 minutes until thick and glossy. Remove from heat.

Step 4: Stir in Peanut Butter and Chocolate

Add 1/2 cup creamy peanut butter and 1/2 cup milk chocolate chips to the warm custard. Stir until the chocolate melts completely and the peanut butter is fully incorporated. Allow the custard to cool slightly.

Step 5: Whip the Cream and Fold It In

In a mixing bowl, whip 1 cup whipping cream to soft peaks using an electric mixer. Gently fold the whipped cream into the cooled custard to lighten the texture. Then fold in the reserved chopped Butterfinger pieces.

Step 6: Assemble and Chill

Pour the filling into the prepared Oreo crust, spreading it evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to let it set completely.

Step 7: Whip the Topping and Garnish

Before serving, whip 2 cups heavy whipping cream until stiff peaks form. Spread the whipped cream over the pie generously. Finally, sprinkle the remaining chopped Butterfinger pieces on top for that extra crunch and visual appeal.

Substitutions by Category

• Cookie Crust: Use gluten-free chocolate cookies for a gluten-free option or graham crackers for a milder flavor.
• Butterfinger Candy: Substitute with any crunchy peanut butter candy bars, like a peanut butter crunch bar or chopped peanut brittle.
• Dairy: Swap whole milk with almond or oat milk for a dairy-free twist; use coconut cream instead of whipping cream to maintain richness.
• Peanut Butter: Use almond butter or sunflower seed butter if you have peanut allergies.
• Chocolate Chips: Use dark chocolate chips or white chocolate chips based on your preference.

Pro Perspective

Here are some tips to elevate your Butterfinger Pie to the next level:

• Chill your mixing bowls and beaters before whipping cream to help it whip faster and hold peaks better.
• Use room temperature egg yolks to ensure they blend smoothly into the custard without curdling.
• Don’t rush chilling time. The pie needs several hours in the fridge to fully set for the best texture and flavor development.
• For extra crunch, toast chopped Butterfinger pieces briefly in a dry skillet. This step enhances their flavor and adds a nice toasted note.

Storage & Reheat Guide

The Butterfinger Pie is best enjoyed chilled and will keep well in the fridge for up to 3 days. Cover it with plastic wrap or store in an airtight container to prevent it from absorbing odors.

Because this pie is custard-based with whipped cream topping, it is not suitable for freezing as the texture will change upon thawing.

When serving after refrigeration, allow the pie to sit at room temperature for about 10 minutes for the best flavor and texture.

Quick Questions

Can I make this pie ahead of time?

Absolutely! This Butterfinger Pie actually tastes better after chilling overnight, which allows the flavors to meld and the custard to firm up perfectly.

Is it possible to make the crust without a food processor?

Yes, you can place the Oreos in a sealed plastic bag and crush them with a rolling pin until fine crumbs form, then mix with melted butter as directed.

Can I use a no-bake crust alternative?

Yes, you can press crushed cookies combined with melted butter into the pie plate and chill without baking, though baking helps the crust hold together better.

How do I prevent the whipped cream topping from weeping?

Make sure to whip the cream to stiff peaks and stabilize it by adding a small amount of powdered sugar or cream of tartar. Serve the pie shortly after adding the topping.

More Recipes You’ll Love

• No-Bake Peanut Butter Pie – for another creamy peanut butter delight.
• Chocolate Peanut Butter Bars – a rich and fudgy dessert.
• Vegan Peanut Butter Chocolate Pie – a dairy-free twist on a classic.
• Oreo Cheesecake – if you love Oreo crusts and creamy fillings.

Save & Share

If you try this Butterfinger Pie, don’t forget to save it to your favorite recipe collection and share it with friends and family. It’s the perfect show-stopping dessert that everyone will rave about. Snap a photo, tag your baking crew, and enjoy every bite of this crunchy, creamy indulgence!

With its irresistible combination of peanut butter custard, crunchy Butterfinger pieces, and a chocolatey Oreo crust, this Butterfinger Pie is sure to become a classic in your dessert repertoire. Whether for a special occasion or just because, it’s a slice of happiness that you’ll want to make again and again.

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