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No-Bake Butterfinger Pie

No-Bake Butterfinger Pie Recipe by @browneyedbaker :: www.browneyedbaker.com

I’m about to blow your mind. For as much I love and adore peanut butter, I have never, ever been a fan of Butterfinger candy bars. This must be some sort of blasphemy in the world of peanut butter love, right? My Chief Culinary Consultant and his parents had to pick their jaws up off the floor when I dropped this bombshell on them last weekend. I’m not sure what it is – maybe it’s because the candy bar is crunchy? A little bit too sweet, even for me? I can’t put my finger on it, but they’ve just never done anything for me.

After Halloween last week, we had quite a bit of candy leftover. I’ve been knocking out the peanut butter cups left and right, but those Butterfinger bars were hanging around in the bowl. A reader on the BEB Facebook page mentioned making Butterfinger Pie with her leftovers, and I was suddenly intrigued. This sounded like something I could get behind!

No-Bake Butterfinger Pie Recipe by @browneyedbaker :: www.browneyedbaker.com

I did some searching online and found no less than a gazillion different recipes and versions of Butterfinger Pie. The common elements seemed to be a crust, a mousse/custard filling, and chopped Butterfinger bars. I took that and ran with it. First up, an Oreo crust, naturally. I need to have that chocolate/peanut butter combination! I mocked up the filling for my no-bake banana split dessert by adding peanut butter and stirring in chopped Butterfinger bars. I topped the pie with Cool Whip, a drizzle of chocolate syrup and a couple more chopped Butterfinger bars. (Yes, you could skip the Cool Whip and replace with fresh whipped cream, but the shelf life will go down to about a day, two at the most.)

The result? A quite decadent and dreamy dessert that can be made in less than 15 minutes. Also? I loved the Butterfinger bars chopped up in the pie! Totally delicious. The only downside is that I couldn’t stop eating it!

No-Bake Butterfinger Pie Recipe by @browneyedbaker :: www.browneyedbaker.com

What’s your favorite way to use up leftover candy (other than eating it or giving it away!)?

One year ago: Cloverleaf Dinner Rolls
Two years ago: Pumpkin Bars with Cream Cheese Frosting
Three years ago: Red Velvet Cupcakes with Cream Cheese Frosting
Four years ago: Soft Cheese and Pepperoni Bread

No-Bake Butterfinger Pie

Yield: 8 servings

Prep Time: 15 minutes

Total Time: 1 hour 15 minutes

This no-bake Butterfinger Pie couldn't be easier to make, and it's a great way to use up any leftover Halloween candy!

Ingredients:

For the Crust:
24 Oreo cookies, crushed into crumbs
3 tablespoons butter, melted and cooled

For the Filling:
8 ounces cream cheese, at room temperature
½ cup creamy peanut butter
¼ cup granulated sugar
Pinch of salt
8 ounces Cool Whip
8 Fun Size Butterfinger candy bars, coarsely chopped

For the Topping:
4 ounces Cool Whip
Chocolate syrup
2 Fun Size Butterfinger candy bars, coarsely chopped

Directions:

1. Make the Crust: Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Place the lined pie plate in the freezer while preparing the filling.

2. Make the Filling: Beat together the cream cheese, peanut butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until completely combined, then fold in the chopped Butterfinger candy bars. Pour filling into the prepared crust and smooth into an even layer. Top with the remaining 4 ounces Cool Whip, then refrigerate for at least 1 hour.

3. Before serving, drizzle with chocolate syrup and top with additional chopped Butterfinger candy bars. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.

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38 Responses to “No-Bake Butterfinger Pie”

  1. Averie @ Averie Cooks on November 7, 2013 at 1:40 am

    Last week I made a nobake Snickers PB pie with cool whip, cream cheese, PB, and an Oreo Crust..and guess what, I happen to have a ton of Butterfingers on hand, too :) I need to make yours now! Pinned!

    Reply

    • Deb on November 7th, 2013 at 5:46 pm

      Almost all of your posts involve site promotion hidden within a compliment. I do love your site, but this is very transparent and somewhat annoying.

      Reply

  2. Belinda @themoonblushbaker on November 7, 2013 at 2:45 am

    I need a no baked pie right now, and this looks like it fit the bill just right. I love the layers of this pie and of course inspired by everyone’s fave candy bar!

    Reply

  3. Ellen on November 7, 2013 at 3:30 am

    I’d be hard-pressed not to eat all the butterfingers! But if I managed it, this seems like a quality way to use them up!

    Reply

  4. Reshana on November 7, 2013 at 4:24 am

    WOW! I couldn’t stop craving for it. it looks amazing. Michelle thank you for your great posts! I read it every day and absolutely love it :) You really are an inspiration for my love and passion for cooking and baking.. x

    Reply

  5. Megan - The Emotional Baker on November 7, 2013 at 5:29 am

    I’m not a big Butterfinger fan either, but this pie looks amazing. I bet it is delicious :)

    Reply

  6. Katrina @ Warm Vanilla Sugar on November 7, 2013 at 6:23 am

    Whoa! This sounds heavenly :)

    Reply

  7. marie @ little kitchie on November 7, 2013 at 6:30 am

    Well since I love Butterfingers, I think this might be dangerous for me! :)

    Reply

  8. Laura @ Lauras Baking Talent on November 7, 2013 at 7:01 am

    This looks amazing. I love butterfingers so I know I would love this pie :)

    Reply

  9. Ali @ Solano's Kitchen on November 7, 2013 at 7:02 am

    Wow – somehow I never processed that Butterfingers were peanut butter! and I love Butterfingers! There’s something just not peanut buttery about them – am I the only one who didn’t know this?! Well either way Butterfinger Pie sounds delicious :)

    Reply

    • Lynne on November 7th, 2013 at 8:58 am

      Ali – I had the same thought exactly, “Butterfingers are peanut butter?” I never cared for them personally (too crunchy, got stuck in my teeth, etc.), and I never would have guess that they were peanut butter flavor. I think I’d be tempted to make this with Reeses instead of Butterfingers.

      Reply

  10. Erin | The Law Student's WIfe on November 7, 2013 at 8:45 am

    I love the taste of butterfingers, but the deal breaker for me is that they get horrifically stuck in my teeth. This pie on the contrary I have a feeling would go down a little too easily. Hello fluffy PB chocolate decadence!

    Reply

  11. Mallory @ Because I Like Chocolate on November 7, 2013 at 9:29 am

    I have some cream cheese leftover in my fridge and I was thinking of doing a pb cheesecake but I might have to try this instead!

    Reply

  12. SusieQ on November 7, 2013 at 10:15 am

    Butterfingers are my favorite candy bar!!! I must pin this to my Recipes I Really Want To Try board.

    Reply

  13. Nancy P.@thebittersideofsweet on November 7, 2013 at 10:48 am

    This pie makes me wish I had bought those butterfingers that were on sale last week!!

    Reply

  14. Gina on November 7, 2013 at 11:09 am

    Butterfingers aren’t my favorite either. Do you think it would work with snickers or other candy bars? Thanks. Love all your posts Michelle.

    Reply

  15. Becca @ Crumbs on November 7, 2013 at 11:46 am

    Mmm that looks so decadent and amazing!

    Reply

  16. Karen@Mignardise on November 7, 2013 at 11:50 am

    There’s something I love about the texture of Butterfingers. I make my kids give them all to me! This pie takes my Butterfingers obsession to a new high, I’m sure.

    Reply

  17. Margie on November 7, 2013 at 12:19 pm

    Pie looks fabulous! For anyone who wants an alternative to Cool Whip, may I suggest real whipped cream in an aerosol can compliments of Natural by Nature? Staying power like Cool Whip but real heavy cream from grass-fed cows. I couldn’t believe my eyes when I first spotted it a couple of years ago. In the Pittsburgh region it’s available in Whole Foods.

    Reply

    • Julie on November 7th, 2013 at 9:29 pm

      Thanks so much for the suggestion! This pie looks so heavenly, but I must confess to being a Cool Whip hater (sorry!). I was initially thinking of making my own sweetened whipped cream, but something from a can would be much easier to measure. I’m not in the Pittsburgh area but I do have Whole Foods, so it would probably be there. I hope. Thanks again! :)

      Reply

      • Steph in Lex on November 8th, 2013 at 6:57 pm

        I hate Cool Whip, too, and I refuse to make it a “confession.” It’s nasty and I don’t care who hears me say it, dang it! ;) It’s probably considered blasphemy by others, though, being a native Midwesterner–the land of cool whip mixed in with Jello and minimarshmallows!!!

        Reply

  18. Betsy on November 7, 2013 at 3:30 pm

    Sinful……that is all I have to say

    Reply

  19. Erin @ Dinners, Dishes and Desserts on November 7, 2013 at 5:36 pm

    This looks amazing!! I love Butterfinger, and I have so many of them leftover!

    Reply

  20. Angelyn @ Everyday Desserts on November 7, 2013 at 6:07 pm

    NEED not want! Love!!

    Reply

  21. Stacy | Wicked Good Kitchen on November 7, 2013 at 8:21 pm

    LOVE this, Michelle! Huge fan of Butterfingers here. The only annoying part of Butterfingers is the candy getting stuck in your teeth. Maybe that’s one reason you don’t like them as much as you perhaps wish you did? Beautiful photography here! Pinning!

    Reply

  22. Jenn | A Learning Wife on November 7, 2013 at 10:33 pm

    *drool* Oh my goodness, this looks great!

    Reply

  23. Kristen on November 7, 2013 at 11:21 pm

    I actually feel the same way about Butterfingers. I love chocolate and peanut butter together but they just don’t do anything for me. I think it’s a texture thing. This looks like a great way to use them up

    Reply

  24. Steph in Lex on November 8, 2013 at 6:55 pm

    My husband will be writing you a thank-you card after I make this for him, I’m sure! He loves Butterfingers. I honestly never even connected Butterfingers with peanut butter. It seems more toffee-like to me. I like them okay, but something like a Reese’s cup is ten times better to me.

    Reply

  25. Kathy on November 10, 2013 at 10:16 am

    I made this because I was looking for something quick to put together. It was delicious and so easy. It has a nice texture and a nice “light” peanut butter taste. I will definitely be making again!

    Reply

  26. Renee @ Awesome on $20 on November 10, 2013 at 4:28 pm

    Unfortunately, my favorite thing to do with leftover Halloween candy is eat it. I’d go out and buy a couple butterfingers to make this, though. Looks great!

    Reply

  27. Ruby from Kentucky on November 11, 2013 at 8:46 am

    What a versatile and SCRUMPTIOUS dessert! I’m thinking of trying this again with another candy bar (Snickers, Reese, etc.). Plate-lickin’ good! Thank you for a successful dinner!

    Reply

  28. sara on November 11, 2013 at 12:18 pm

    This looks SO GOOD. Must make it! :)

    Reply

  29. Shikha @ Shikha la mode on November 11, 2013 at 7:22 pm

    Looks awesome! No-bake pies are underrated, especially during this time of year when we’re all frantically baking up a storm!

    Reply

  30. Jenna on November 14, 2013 at 6:59 am

    I don’t like peanut butter, but I do think the pie looks good! :)

    Reply

  31. Toni on November 14, 2013 at 6:36 pm

    Hi,

    I love butterfingers so i will try this pie, but i will use natural whipped cream. Just can’t bring myself to use cool whip or serve it.

    Reply

  32. jo on November 18, 2013 at 10:24 pm

    how well does the filling hold up? I am thinking of using organic peanut butter (u know, the kind that seperates in the jar because there are no additional ingredients besides peanuts and maybe a little bit of salt). do u think the filling would be runny if i used this? could i just incorporate some gelatin into it?

    Reply

    • Michelle on November 19th, 2013 at 8:32 am

      Hi Jo, The filling is pretty firm, however using natural peanut butter with the oil might make it unstable. What about using a no-stir natural peanut butte? I don’t think I would add gelatin.

      Reply

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