Name: Butterfinger Pie: A Creamy, Crunchy No-Bake Dessert Everyone Loves
Ingredients: 1½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers); 3 tbsp unsalted butter, melted; Pinch of salt; 8 oz (225g) cream cheese, softened; ½ cup (125g) creamy peanut butter; ½ cup (60g) powdered sugar; 1 tsp vanilla extract; 1 cup (240ml) heavy whipping cream, whipped to stiff peaks (or 1 tub Cool Whip); 6–8 Butterfinger candy bars, crushed (about 1½ cups); ¼ cup caramel sauce (optional but recommended); Optional: chopped peanuts or flaky sea salt

Ingredients

Scale

For the crust:

1½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
3 tbsp unsalted butter, melted
Pinch of salt

For the filling:

8 oz (225g) cream cheese, softened
½ cup (125g) creamy peanut butter
½ cup (60g) powdered sugar
1 tsp vanilla extract
1 cup (240ml) heavy whipping cream, whipped to stiff peaks (or 1 tub Cool Whip)

For the topping:

6–8 Butterfinger candy bars, crushed (about 1½ cups)
¼ cup caramel sauce (optional but recommended)
Optional: chopped peanuts or flaky sea salt

Instructions

Make crust: Mix cookie crumbs, melted butter, and salt. Press firmly into bottom and up sides of a 9″ pie dish. Chill 10 min.
Make filling: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in whipped cream gently until fully incorporated.
Assemble: Spread filling into chilled crust. Smooth top with an offset spatula.
Top: Sprinkle crushed Butterfingers evenly over filling. Drizzle with caramel sauce.
Chill at least 2 hours (preferably 4+ hours) to set.
Serve cold—slices hold best when well-chilled!

💡 Pro Tip: For clean slices, dip a sharp knife in hot water and wipe between cuts.

Prep Time & Nutrition (per slice, serves 10):