Butterfinger Pie

This recipe has been featured in a post on The Recipe Girl blog: Butterfinger Pie with Chocolate Spiders

Yield: 10 to 12 servings

Prep Time: 40 min

Cook Time: 12 min

Butterfinger Pie

This is a very rich and decadent pie, and it's quite a good way to use up butterfingers...


14 cream-filled chocolate sandwich cookies (Oreos)
4 Tablespoons butter, melted

23 fun-size butterfinger candy bars (or 15 ounces of butterfingers), divided
1/2 cup granulated sugar
2 Tablespoons cornstarch
2 cups whole milk
2 large egg yolks
1/2 cup creamy peanut butter
1/2 cup milk chocolate chips
1 1/2 cups whipping cream

2 cups heavy whipping cream


1. Prepare crust: Preheat oven to 375° F. In a food processor, process the cookies into fine crumbs. Add melted butter to crumbs and continue to process until well blended. Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan. Bake for 8 minutes. The crust will puff up and shrink slightly. Use the flat bottom of a drinking glass to gently press down on the crust. Cool completely.

2. Prepare filling: In a food processor, process 20 of the butterfinger bars into fine crumbs. Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.

3. In a medium saucepan, combine sugar, cornstarch and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat egg yolks in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up). Then add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick. Remove from heat and whisk in peanut butter. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside. Add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Refrigerate while you're preparing the next layer.

4. Prepare peanut butter layer: Whip 1 1/2 cups of whipping cream until stiff peaks form. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too. Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.

5. Prepare the topping: Whip the 2 cups of heavy whipping cream until stiff peaks form. Fold in remaining 1 cup of butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.

6. Cover loosely and refrigerate until ready to serve.


*If you don't have a food processor, throw cookies in a zip bag and smash it to smithereens. Candy bars too.
*In step 3, if you add the eggs to the pan before they're warmed up properly, you'll end up with scrambled eggs. Warm them up slowly by adding the milk mixture a little at a time until they're quite warm.
*To make this a Halloween-themed pie, add chocolate spiders. See this post for a how-to.

Source: RecipeGirl.com (Adapted from The Candy Bar Cookbook)

8 Responses to “Butterfinger Pie”

  1. postedMay 7, 2012 5:21 PM

    My family and I loved this recipe, it was delicious. I had one small hiccup though, when I mixed the peanut butter mixture into the whipped cream for layer #3 it completely melted the cream. I think that cup of mixture that you set aside, should be set aside in the fridge. Other than that it was fantastic!

  2. postedJul 4, 2012 9:03 AM

    I agree with Jessica’s comment. It is important to have the set aside cup of peanut butter chilled before folding in the cream. I would also add that it is important to chill the pie in the fridge to harden the first few layers before adding the final whipped cream layer. These are critical steps to having the pie turn out.

  3. postedAug 12, 2012 7:04 AM

    Delicious! Made it last night and I couldn’t stay out of it. Definitely a keeper.

  4. postedOct 20, 2012 12:37 PM
    Katy Taylor

    My kids and I made this pie with the spiders and entered it in my daughter’s school’s Harvest Festival Pie Contest and it took 1st place!!! Your recipes are amazing! I am so glad I found this site. I am on it all the time. I have your Easy Santa Fe Chicken in the slow cooker right now! 🙂

    • postedOct 21, 2012 9:46 PM

      fun to hear!!

  5. postedDec 18, 2014 8:12 PM

    My family loves this pie, and my son asked for it for his birthday party. But, we always have more filling than fits in our standard pie pans, and it squishes out. So, this time I made a double recipe, but used 3 Oreo pie crusts and had more than enough filling to fill all 3 really full and piled very high with cream.

  6. postedJun 12, 2017 8:11 AM
    Lara Jacquot

    We love this recipe! We’ve made it several times over the past couple of years. One easy shortcut is to use store-bought Oreo crusts.  But, these crusts are quite small. The filling of this recipe is quite a lot and easily fills TWO of the store bought crusts, enough that it’s still an awesome heaping mound of goodness.

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