Butterfinger Ice Cream Pie Recipe
If you’re looking for an easy frozen dessert that will impress everyone, this Butterfinger Ice Cream Pie is the ultimate treat. With a crunchy Oreo cookie crust, a creamy peanut butter filling, fluffy whipped topping, and loads of chopped Butterfinger candy bars, every bite is cool, rich, and packed with irresistible chocolate and peanut butter flavor. It’s the perfect no-bake dessert for summer parties, birthdays, holidays, or whenever you’re craving something sweet.
Made with simple ingredients and requiring just a few minutes of prep, this easy no-bake dessert is perfect for beginners and busy home bakers alike. Simply mix, freeze, and enjoy a creamy homemade pie that’s guaranteed to disappear fast.
Why Everyone Loves This Butterfinger Ice Cream Pie
- No baking required—just mix, freeze, and serve.
- Rich peanut butter filling loaded with crunchy Butterfinger pieces.
- Perfect make-ahead dessert for parties and holidays.
- Made with simple, affordable ingredients.
- Beginner-friendly recipe with minimal prep time.
- Creamy, crunchy, and full of chocolate peanut butter goodness.
Ingredients Overview
Oreo Pie Crust
A crunchy Oreo cookie crust provides the perfect chocolatey base for the creamy filling. Homemade or store-bought crusts both work beautifully.
Sweetened Condensed Milk
Sweetened condensed milk creates a rich, smooth filling while adding just the right amount of sweetness.
Creamy Peanut Butter
Use a regular no-stir peanut butter like Jif or Skippy for the best consistency. Natural peanut butter is not recommended because it can separate.
Vanilla Extract
A splash of vanilla enhances the peanut butter and chocolate flavors throughout the pie.
Cool Whip
Cool Whip gives the filling its light, airy texture while helping it freeze beautifully. Homemade whipped cream can also be used.
Butterfinger Candy Bars
Chopped Butterfinger candy bars add crunchy peanut butter candy pieces that make every bite irresistible.
Variations
Extra Chocolate Butterfinger Pie
Drizzle melted chocolate over the top before freezing for an even richer dessert.
Reese’s Peanut Butter Pie
Replace the Butterfinger candy with chopped peanut butter cups for another delicious version.
Homemade Oreo Crust
Make your own crust using crushed Oreo cookies mixed with melted butter for an extra fresh flavor.
Salted Caramel Version
Drizzle caramel sauce over the pie before serving and sprinkle with flaky sea salt.
Frozen Chocolate Peanut Butter Pie
Mix mini chocolate chips into the filling for even more chocolate in every bite.
How to Make Butterfinger Ice Cream Pie
Step 1: Prepare the Filling
In a large mixing bowl, stir together the sweetened condensed milk and creamy peanut butter until smooth.
Add the vanilla extract and mix until fully combined.
Step 2: Fold in the Whipped Topping
Gently fold the Cool Whip into the peanut butter mixture using a spatula.
Mix just until no streaks remain, keeping the filling light and fluffy.
Step 3: Add the Butterfinger Candy
Fold in 1¾ cups of the finely chopped Butterfinger candy bars.
Reserve the remaining chopped candy for decorating the pie before serving.
Step 4: Fill the Pie Crust
Spread the filling evenly into the prepared Oreo pie crust.
Smooth the top using an offset spatula or the back of a spoon.
Step 5: Freeze
Cover the pie tightly with plastic wrap.
Freeze for at least 4 hours, or preferably overnight, until completely firm.
Step 6: Garnish and Serve
Just before serving, sprinkle the remaining crushed Butterfinger candy bars over the top.
Slice with a sharp knife and serve immediately while frozen.
Pro Tips & Cooking Secrets
- Freeze the pie overnight for the firmest texture and easiest slicing.
- Chop the Butterfinger candy bars into small pieces so every bite gets plenty of crunchy candy.
- Use regular creamy peanut butter instead of natural peanut butter for the smoothest filling.
- Dip your knife in hot water and wipe it clean between slices for neat, bakery-style presentation.
Serving Suggestions
- Top each slice with extra whipped cream and crushed Butterfinger candy.
- Drizzle with chocolate or caramel sauce before serving.
- Pair with hot coffee or a cold glass of milk.
- Garnish with chocolate curls or mini peanut butter cups for an extra-special dessert.
How to Store Butterfinger Ice Cream Pie
Freezer
Keep the pie tightly covered with plastic wrap or stored in an airtight container in the freezer for up to 1 month.
Refrigerator
This dessert is best stored frozen. Refrigerating it for extended periods will soften the filling too much.
Serving
Remove the pie from the freezer about 5 minutes before slicing to make serving easier.
Make Ahead
Butterfinger Ice Cream Pie is an excellent make-ahead dessert because it can be prepared several days before serving.
Butterfinger Ice Cream Pie FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes! Beat 1 cup of heavy whipping cream until stiff peaks form and use it as a substitute for Cool Whip.
Can I make Butterfinger Ice Cream Pie ahead of time?
Absolutely. This pie is perfect for making one or even several days in advance since it needs time to freeze.
Can I use a homemade Oreo crust?
Yes. A homemade Oreo crust made with crushed Oreo cookies and melted butter works just as well as a store-bought crust.
Can I freeze Butterfinger Ice Cream Pie?
Yes. Store it tightly covered in the freezer for up to 1 month while maintaining its delicious texture.
Can I use other candy bars?
Definitely! Reese’s Peanut Butter Cups, Heath Bars, Snickers, or chopped Twix bars all make delicious variations of this frozen dessert.
Butterfinger Ice Cream Pie
Equipment
- large mixing bowl
- rubber spatula
- measuring cups
- plastic wrap
- freezer
Ingredients
- 1 Oreo crust
- 1/2 cup sweetened condensed milk
- 1/4 cup peanut butter (not natural; no-stir)
- 1/2 teaspoon vanilla extract
- 8 ounces Cool Whip
- 12 mini Butterfinger candy bars, finely chopped (about 2 cups)
Instructions
- Stir the sweetened condensed milk and peanut butter together in a large bowl. Stir in the vanilla extract. Fold in the whipped topping, then fold in 1 3/4 cups of the chopped Butterfinger candy bars.
- Spread the filling evenly into the prepared Oreo crust. Cover with plastic wrap and freeze for at least 4 hours or overnight.
- Before serving, sprinkle the remaining chopped Butterfinger candy bars over the top. Store covered in the freezer for up to 1 month.
