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Enjoy this easy no-bake Butterfinger Ice Cream Pie, with a crunchy Oreo crust, peanut butter and lots of Butterfinger candy bars. This is the perfect frozen pie recipe – we absolutely loved it.

butterfinger pie on a white plate covered in chocolate sauce.


No Bake Butterfinger Ice Cream Pie

There’s a good reason why I’m always making Butterfinger recipes: Peanut butter! But this time, I’m making a homemade Butterfinger pie that requires no oven! Just mix in a few simple ingredients and let it freeze for a delicious no bake dessert. 

Remember when I shared my post about how to make an Oreo crust? I made 3 pie crusts that day. One turned into a cheesecake, the other turned into a strawberry shortcake, and the final Oreo crust? Became this pie: A glorious No-Bake Butterfinger Ice Cream Pie!

Why you’ll love this recipe

  • It takes just a few minutes to assemble
  • Lots of Butterfingers and peanut butter
  • It’s ice cream in an Oreo crust!
ingredients in pie

Ingredients Needed

  • Oreo Crust: I’m always making my own Oreo crust at home since it’s so easy but a store-bought crust works fine. You could also use a graham cracker crust if you prefer.
  • Sweetened condensed milk: do not confuse this for evaporated milk since the cans look so similar 
  • Peanut butter: make sure you use no-stir peanut butter for the best results
  • Cool Whip: this is the secret ingredient to all no-bake pies! You can substitute 3 cups fresh whipped cream instead.
  • Butterfingers: I’m using fun-size Butterfinger candy bars and I finely chopped them. You can use a food processor to get the crushed Butterfingers or use Butterfinger Bits.

Click to see the recipe card below for full ingredients & instructions!

ice cream in pie.
ice cream mixture in bowl.

How to make Butterfinger pie

  1. Stir sweetened condensed milk and peanut butter in a large bowl until stiff peaks form. Stir in vanilla. Fold in whipped topping. Fold in crushed Butterfinger candy bars.
  2. Spread peanut butter filling in the prepared chocolate pie crust. 
  3. Cover the peanut butter pie with plastic wrap and freeze for at least 4 hours or overnight.
  4. Sprinkle with remaining crushed Butterfingers and serve. 
butterfinger pie on a white plate covered in chocolate sauce.

Expert Tips

  • You can use fat-free or regular sweetened condensed milk.
  • You can use regular, light, fat-free, or sugar-free Cool Whip. You can also use fresh whipped cream if you prefer. Just be careful, if you’re using fresh, not to break the cream when you’re stirring it all together.
  • This pie freezes soft. It’s not a hard-pack ice cream, but more like a combination of soft serve/frozen/cheesecake texture.
  • Add more Butterfingers if you want. More is always better!
butterfinger pie on a white plate covered in chocolate sauce.

FAQs

Does Butterfinger ice cream have peanut butter?

Yes. You can use another 

How long does Butterfinger pie last?

Butterfinger ice cream pie can last for up to 1 month if left in an airtight container or wrapped in plastic wrap in the freezer. 

butterfinger pie on a white plate covered in chocolate sauce.

Butterfinger Ice Cream Pie Recipe

5 from 1 vote
Butterfinger Ice Cream Pie – an easy no bake frozen pie filled with peanut butter and Butterfingers, all on an easy Oreo crust!

Recipe Video

Prep Time 20 minutes
Freezing Time 4 hours
Total Time 4 hours 20 minutes
Yield 10 servings
Serving Size 1 serving
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Ingredients
 

  • 1 Oreo Crust or store bought
  • ½ cup sweetened condensed milk
  • ¼ cup peanut butter (not natural; use a no-stir brand)
  • ½ teaspoon vanilla extract
  • 8 ounces Cool Whip
  • 12 mini Butterfinger candy bars chopped fine, about 2 cups
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Instructions

  • Stir sweetened condensed millk and peanut butter in a large bowl. Stir in vanilla. Fold in whipped topping. Fold in 1 3/4 cup of the crushed candy bars.
  • Spread filling in prepared crust. Cover with plastic wrap and freeze for at least 4 hours or overnight.
  • Before serving, sprinkle with remaining crushed Butterfingers. Store covered in the freezer for up to 1 month.

Recipe Notes

To substitute freshly whipped cream, use 1 cup heavy whipping cream and beat until stiff peaks form and use instead of cool whip.

Recipe Nutrition

Serving: 1serving | Calories: 453kcal | Carbohydrates: 68g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 230mg | Potassium: 276mg | Fiber: 2g | Sugar: 46g | Vitamin A: 81IU | Vitamin C: 0.4mg | Calcium: 97mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Ice Cream Pie Recipes




Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 1 vote (1 rating without comment)

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53 Comments

  2. Oooooooooooooooh, boy!! This looks SO darn tasty! Wow, how delicious. I am saving this to make for my husband’s birthday!

    Reply

  4. Wow, what a fun vacation! It’s hard to leave work sometimes, especially when you love your job and it’s sort of your life. This pie looks excellent though! Wish I had a whole one all to myself 🙂

    Reply

  5. Everyone needs to take time off sometimes.  Your body and mind needs that break from the constant on the go of work.  I am so proud of you for taking the time off and just enjoying your family and the beautiful place around you.  Blogging and emails will always be there, but our kiddos grow up and leave and we need to enjoy them while they are in our care!  And I also need a big slice of this amazing pie to enjoy while I get over this stinking summer cold!!!

    Reply