• 24 OREO Sandwich Cookies
  • 6 Tablespoons Melted Butter
  • Peanut Butter Filling
  • 1 cup Creamy Peanut Butter
  • 8 ounces Cream Cheese (softened)
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Heavy Cream (whipped)
  • 8 ounces Butterfinger Candy Bars
  • Chocolate Ganache:
  • 8 ounces Semi-Sweet Chocolate
  • 1/2 cup Heavy Cream * (if using milk chocolate, use 1/3 cup of cream)
  • Garnish: 8 ounces Butterfinger Candy Bars


0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description

If you LOVE Butterfingers, this is your go to pie.  This pie is a NO BAKE pie that is so tasty and creamy.  My husbad loves butterfingers and I make this one all the time just for him.  He usually eats most of it himself but it can feed 8-10 people depending on how you cut it.  It will be a favorite to all who love butterfinger bars! Enjoy!

Recipe Directions




  • Start by making the OREO cookie crust by pulsing the OREO cookies and melted butter in a food processor. Press into a 9-inch pie plate. Place in freezer while you make the filling.

Peanut Butter Filling:

  • Make the peanut butter filling by whipping together softened cream cheese and creamy peanut butter for 5 minutes until it is fluffy and creamy. Add powdered sugar and vanilla.
  • In another bowl, whip the heavy cream until stiff peaks form. Once it is whipped, fold or mix into the peanut butter filling, making sure not to overmix and deflate the whipped cream. Fold in chopped Butterfinger candy bars.
  • Pour into chilled pie crust or place in the freezer to chill for at least 25-30 minutes. It is important to let it harden before pouring the warm chocolate ganache on top.
  • Make the chocolate ganache by melting chocolate and heavy cream in a microwave-safe bowl. Pour the ganache over chilled peanut butter filling and place it back in the freezer to allow the ganache to set.
  • Top with chopped Butterfinger Candy Bars all over the pie. Keep chilled until ready to serve. Cut into slices.