• 25 Oreo cookies
  • 4 tablespoons butter, melted

Pie Filling:

  • 1 cup heavy whipping cream
  • 2 pkgs. (8 oz each) cream cheese, softened
  • ½ cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups crushed Butterfinger candy, divided (about 3 full size candy bars)
  • ½ cup peanut butter, melted (optional)
  • ½ cup chocolate chips, melted (optional)


  1. Place Oreos into a food processor and crush until fine crumbs. Place in a medium bowl and stir in melted butter. Press crumbs into a buttered 9-inch pie plate.

  2. Place in freezer while you make the pie filling.

  3. In a medium size bowl, whip heavy whipping cream until fluffy and stiff peaks form (you can use an electric stand mixer or hand mixer for this). Set aside.
  4. In the bowl of an electric mixer, combine the cream cheese and peanut butter, mix until smooth. Add vanilla and powdered sugar and mix until well combined.
  5. Gently fold in the whipped cream until combined then fold in 1 cup of the crushed Butterfinger.
  6. Pour pie filling into the crust and refrigerate at least 4 hours or overnight (the longer the better).
  7. Just before serving, sprinkle remaining crushed Butterfinger on top of the pie.
  8. Drizzle with melted peanut butter, and melted chocolate chips, if desired.

Recipe Notes

You can make this in a 9 or 10-inch pie plate. If you make it in a 10-inch it will not be quite at thick/tall as what you see in the pictures. Either size works great though.