No Bake Chocolate Butterfinger Pie

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This No Bake Chocolate Butterfinger Pie has a chocolate Oreo crust, chocolate chips, peanut butter, and a cream cheese center. It’s perfect for any sweet tooth!

No-Bake Chocolate Pie with Butterfingers 

Who doesn’t love a decadent, no bake creamy peanut butter pie surrounded by a chocolate crumb crust, I ask??

Nobody! This dessert is the stuff that DREAMS are made of. 

In my family, I try to make desserts for all my nieces and nephews on their birthdays, and this pie has been a ginormous hit with all of them. 

I’ve stopped trying to think of a new dessert to make for them each year since they love this dessert so much.

That makes things way easier for me

I can just keep these ingredients on hand at all times throughout the year and they gain a big, fat, luscious dessert delivered on their special day. 

No Bake Chocolate Butterfinger Pie Ingredients

Cream Cheese – I use full-fat cream cheese in this recipe, but I’m betting you could use one-third-less-fat. 

Oreos or any Chocolate Sandwich Cookies

Heavy Whipping Cream – Heavy cream makes a sturdier whipped cream, but if your only choice at the grocer is plain whipping cream, know it will still work fine.

Butterfinger Candy Bars

Chocolate Chips – Use your favorite – semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or white chocolate.

Peanut Butter – Your favorite brand of peanut butter will work great in this recipe as long as it’s creamy, not chunky.

Powdered Sugar and Vanilla Extract

Unsalted Butter

How to make No Bake Chocolate Pie

Place the crushed cookies into a medium bowl and stir in the melted butter.

Press the crumbs into a buttered 9-inch deep-dish pie plate, placing the crust into the freezer while you make the pie filling.

In a deep mixing bowl, whip the whipping cream with an electric mixer until stiff peaks form.

Set aside in the fridge to keep cool.

In another mixing bowl, continuing to use the electric mixer, slowly combine the milk with the cream cheese.

Add the milk just a little at a time until it is fully incorporated into the cream cheese and the peanut butter, mixing until smooth.

Add the vanilla and powdered sugar, mixing again until well combined and smooth.

Fold the reserved whipped cream into the peanut butter/cream cheese mixture with a spatula until nicely combined.

Fold in the crushed Butterfinger candy bars.

Spread the prepared pie filling into the chocolate crust and refrigerate for at least 8 hours.

Just before serving, drizzle the pie with the warm melted peanut butter and warm melted chocolate chips, as desired.

Cut into slices and serve.

Can I change this pie recipe just by substituting a different candy bar to the filling? 

Yes, this dessert would be yummy as a Snickers Pie, a Milky Way Pie, a Twix Pie, a Reese’s Pie….the options are endless!

Can I use two shallow pie plates

I think that will work just fine, though I’ve never done that.

Or, you could even make this in a 9 x 9 casserole dish or pan if you’ve got one of those on hand.

Can I use a store-purchased chocolate pie crust

Yes and it’s a time saver, for sure. 

Sometimes I can’t get quite all the filling into the store-purchased crusts, but I’m okay with that. I just put the extra filling into a bowl and we eat it like that!

How to crush the Oreos and Butterfinger without a food processor

Put those cookies into a gallon bag and either crush them with a meat mallet or a rolling pin. 

If you don’t have a rolling pin, a can of baked beans works pretty slick, too.

The best way to melt the chocolate chips for drizzling

My favorite way to melt chocolate chips is to place them into a quart-size freezer bag and place the bag into the microwave. 

Melt the chocolate chips using 50% power for one-minute intervals, stirring in between intervals, until the chocolate chips are melted. 

Cut a corner tip from the bag, then press the chocolate through the hole, drizzling it over the pie.

How to soften cream cheese in the microwave

Place the unwrapped blocks of cream cheese into a large mixing bowl.

Place the bowl into the microwave. 

Using 30% power, heat the cream cheese in 30-second intervals until it’s very soft to the touch. 

Never soften cream cheese or butter on full power since this will melt it from the inside out.

It may even cause it to explode in your microwave, spewing everywhere.

Why add the milk to the softened cream cheese a little at a time

If you add the milk (even though it’s a small amount) all at once to the cream cheese, it makes lumps that you can never get completely beaten out.

It will ruin the nice smooth texture you want in a cheesecake.

Heavy cream vs whipping cream

FAT!  Heavy cream has a higher fat content than whipping cream.

Long story short, either one works just fine for making whipped cream.

That said, whipped cream that is made from heavy cream has a more sturdy structure than whipped cream made from whipping cream. 

How do I know when my whipping cream is at the stiff-peak stage

When you lift your beaters out of the whipping cream and the peaks stand straight up, you’re at what’s called the stiff peak stage

Or, if you lift the bowl of whipped cream over your head, flip it upside down, and everything stays put, you’re at the stiff peak stage. 

If the tips curl, you’re at the medium peak stage. 

Other Dessert Recipes to Enjoy

• Cranberry Butter Cake 
• Honey Bun Cake 
• Instant Pot Chocolate Lava Cakes for Two 
• No Bake Pumpkin Cheesecake
• Berry Good No-Bake Cake