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5 from 14 votes

Butterfinger Pie

Indulge in this unbelievably delicious Butterfinger pie with an Oreo crust and homemade Butterfinger ice cream filling!
Prep Time5 minutes
Cook Time10 minutes
Freeze4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Lil' Luna

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

Instructions

Chocolate Crust

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

Filling

  • Beat 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 cream until stiff peaks form. Beat in powdered sugar and vanilla. Spread over frozen pie. Top with the chopped Butterfinger bars.

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