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Indulge in this unbelievably delicious Butterfinger Pie with an Oreo crust and homemade Butterfinger ice cream filling!

Butterfinger Pie with one slice missing.

Who Doesn’t Love Butterfingers?!

We love a refreshing chilled dessert, especially in the summer! A frozen pie is always a crowd-pleaser. Throw in one of the most popular candies around, and it’s even that much more of a hit!

This rich and creamy Butterfinger pie is an indulgent treat perfect for BBQs and parties or a cool summer dessert recipe.

Why we love it:

  • Flavor explosion. The Oreo crust provides a rich and chocolatey base that perfectly complements the creamy Butterfinger filling.
  • For all occasions. More than summer, it’s a tasty unconventional treat for holidays like Thanksgiving and Christmas for those who prefer chocolate over fruit pies.
  • Make ahead of time. This quick and easy dessert makes an impressive presentation and can be frozen – perfect for parties!
Oreo crust in a white pie pan.

Ingredients

Chocolate Crust

  • 18 Oreos, finely crushed To crush the Oreos, pulse them in a food processor or put them in a large Ziploc bag and use a rolling pin or the bottom of a cup to smash them.
  • 3 tablespoons unsalted butter, melted

Filling

  • 1 cup heavy whipping cream
  • 7 ounces sweetened condensed milk, (half of a 14 ounce can) – do not use evaporated milk
  • ½ teaspoon vanilla extract
  • 8 snack-sized Butterfinger bars, chopped

Toppings

  • 1 cup heavy whipping cream
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 3 snack-sized Butterfinger bars, chopped

Ingredient Tip

This recipe used a total of 11 fun-size Butterfinger candy bars. You can also use 4 regular-size Butterfinger candy bars.

Whipped cream being mixed with Butterfinger chunks in a metal bowl.

How to make Butterfinger pie

  1. CHOCOLATE CRUST. Combine 18 crushed Oreo cookies and 3 tablespoons melted butter; press into a 9-inch pie pan. Bake at 375°F for 10 minutes.
    • Cool completely. Place the crust in the freezer while you prepare the filling.
  2. FILLING. Beat 1 cup heavy cream until stiff peaks form. Add 7 ounces sweetened condensed milk and ½ teaspoon vanilla and beat until smooth.
    • Fold in 8 snack-sized chopped Butterfingers.
    • Pour filling into the crust and freeze for 4-6 hours.
  3. TOPPING. Beat 1 cup heavy cream until stiff peaks form. Beat in ⅓ cup powdered sugar and ½ teaspoon vanilla.
    • Use a rubber spatula or spoon to spread the whipped topping or use a piping bag with a decorative tip to pipe the whipped topping. Top with the chopped 3 snack-sized Butterfinger bars.
    • Serve it right after adding the cream topping and have it slightly soft, or freeze it longer and have the whole thing frozen together.
No Bake Butterfinger Pie with whipped cream and crushed butterfinger topping.
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5 from 14 votes

Butterfinger Pie

By: Lil’ Luna
Indulge in this unbelievably delicious Butterfinger pie with an Oreo crust and homemade Butterfinger ice cream filling!
Servings: 8
Prep: 10 minutes
Cook: 10 minutes
Freeze: 4 hours
Total: 4 hours 20 minutes

Ingredients 

Chocolate Crust

  • 18 Oreos, finely crushed
  • 3 tablespoons butter, melted

Filling

  • 1 cup heavy whipping cream
  • 7 ounces sweetened condensed milk, (half of a 14 ounce can)
  • ½ teaspoon vanilla extract
  • 8 snack sized Butterfinger bars, chopped

Topping

Save This Recipe!
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Instructions 

Chocolate Crust

  • Combine crushed Oreo cookies and melted butter; press into a 9-inch pie pan. Bake at 375°F for 10 minutes.
  • Cool completely. Place the crust in the freezer while you prepare the filling.

Filling

  • Beat heavy cream until stiff peaks form. Add sweetened condensed milk and vanilla and beat until smooth. Fold in chopped Butterfingers.
  • Pour filling into the crust and freeze for 4-6 hours.

Topping

  • Beat heavy cream until stiff peaks form. Beat in powdered sugar and vanilla. Spread over frozen pie. Top with the chopped Butterfinger bars.
  • Serve it right after adding the cream topping and have it slightly soft, or freeze it longer and have the whole thing frozen together.

Notes

Serve immediately, or freeze for an additional two hours.
Make ahead of time. Since this pie needs to set in the freezer for several hours before serving make this well in advance.
STORE. For a softer filling, store the pie in the refrigerator for about 5 days.
FREEZE. Cover the pie with plastic wrap and again with aluminum foil and store in the freezer for up to 3 months. 

Nutrition

Calories: 476kcal, Carbohydrates: 40g, Protein: 4g, Fat: 34g, Saturated Fat: 19g, Cholesterol: 101mg, Sodium: 219mg, Potassium: 194mg, Sugar: 30g, Vitamin A: 1075IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe FAQ

  • Make a Graham Cracker Crust.
  • Add more chopped Butterfingers into the filling and on top.
  • Add ½ cup of creamy peanut butter to the cream filling.
  • Use store-bought Cool Whip instead of Homemade Whipped Cream.
  • Try a different candy bar like Twix, Snickers, or Reese’s!
  • Since this Butterfinger pie recipe needs to be set in the freezer for several hours before serving, you can make this well in advance. If the pie is completely frozen, set it out to thaw enough to cut and serve.
  • For a softer filling, store the pie in the refrigerator for about 5 days.
  • Cover the pie with plastic wrap and again with aluminum foil and store in the freezer for up to 3 months.

For More Pies:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 14 votes (4 ratings without comment)

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Recipe Rating




15 Comments

  1. Amber says:

    Can this be made and frozen for a few days?

    1. Kristyn Merkley says:

      Sure could 🙂 Just cover & enjoy when you are ready!

  2. Olivia says:

    5 stars
    Oh so yummy! Butterfinger Delight in a Pie. Cool and refreshing.

  3. Joy says:

    5 stars
    Butterfingers are my favorite!! This pie was heavenly!! Love the oreo crust with the butterfinger filling.

  4. Tara says:

    5 stars
    THIS WAS A HUGE HIT AND SO EASY TO MAKE — YUM!

  5. emily says:

    5 stars
    OKAY, THIS BUTTERFINGER PIE IS A MUST! ALL THOSE SCRUMPTIOUS FLAVORS IN ONE BITE. TO DIE FOR!

  6. Betsy says:

    5 stars
    Delicious! So rich and creamy! Great way to use up some leftover halloween candy, too. Super easy and yummy.

  7. Katie says:

    5 stars
    Oh my goodness, my husband is going to love this pie! Can’t wait to make it for him! Thank you for the recipe!

  8. Stephanie says:

    5 stars
    This was freaking amazing! so easy and soooo good!

  9. Ana Maria says:

    5 stars
    I love this pie! It is my favorite pie

  10. Katherine says:

    This looks absolutely incredible! I like butterfingers.

    1. Lil' Luna says:

      Then you’ll love this! Let me know what you think 🙂