This creamy, no-bake, frozen pie combines whipped cream, cream cheese, peanut butter, and Butterfinger candy bars on top of an Oreo cookie crust for a cool, summer treat for everyone to enjoy!
Ingredients
Oreo Cookie Crust
24 Oreo cookies, finely crushed
4 Tbsp salted butter, melted
Butterfinger Filling
1 cup heavy whipping cream
1 tsp pure vanilla extract
8 oz cream cheese, softened
7 oz (½ can) sweetened condensed milk
½ cup creamy peanut butter
¼ cup confectioners' sugar
1 ½ cups Butterfinger candy bars, chopped
Topping
1 cup Butterfinger candy bars, chopped
½ cup peanut butter, melted
½ cup semisweet chocolate chips, melted
Directions
Oreo Cookie Crust
Place the Oreos in a food processor and crush to fine crumbs. Place in a medium bowl and stir in the melted butter until the crumbs are evenly coated. Press the crumbs into a buttered 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
Butterfinger Filling
In a medium bowl, beat the heavy whipping cream and vanilla until fluffy and stiff peaks form. Set the whipped cream aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, condensed milk, and peanut butter. Beat on medium speed until smooth. Add the powdered sugar and mix until well combined.
Using a rubber spatula, gently fold in the whipped cream until combined. Then fold in 1 ½ cups of the chopped candy. Pour the pie filling into the crust and spread evenly to the edges.
Topping
Top the pie filling with 1 cup of chopped candy. Cover and freeze the pie until firm.
When ready to serve, remove the pie from the freezer and allow to sit at room temperature for about 10 minutes. Drizzle the melted peanut butter and chocolate on top before serving. (Run a knife under hot water to cut the pie easier.)