Place the Oreos in a food processor and pulse into fine crumbs. Pour into a mixing bowl and stir in the melted butter. Pour into a 9-inch pie pan and press down to form a crust. Place the pie crust in the freezer while you prepare the rest of the ingredients. Alternately, you can use a store-bought Oreo pie crust.
Add the heavy whipping cream to the bowl of a stand mixer. Whip until stiff peaks form. Set aside.
Add the cream cheese and ½ cup peanut butter to the bowl of a stand mixer (a separate bowl from the whipped cream). Beat until smooth. Add the vanilla and powdered sugar and beat until well combined.
Add the whipped cream and fold until combined.
Add all unwrapped Butterfinger candies to a plastic bag. Use a rolling pin to crush the candy until crumbled.
Add ½ of the candy to the filling and stir to combine. Reserve the other ½ of the candy for the topping.
Pour the pie filling into the prepared crust and smooth into an even layer. Refrigerate for at least 4 hours or overnight.
Once chilled and ready to serve, sprinkle the remaining crumbled candy evenly over the top.
Add the peanut butter to a microwave safe bowl and heat until melted. Drizzle over the top.
Add the chocolate chips to a microwave safe bowl and heat until melted. Drizzle over the top.
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Place the Oreos in a food processor and pulse into fine crumbs. Pour into a mixing bowl and stir in the melted butter. Pour into a 9-inch pie pan and press down to form a crust. Place the pie crust in the freezer while you prepare the rest of the ingredients. Alternately, you can use a store-bought Oreo pie crust.
Add the heavy whipping cream to the bowl of a stand mixer. Whip until stiff peaks form. Set aside.
Add the cream cheese and ½ cup peanut butter to the bowl of a stand mixer (a separate bowl from the whipped cream). Beat until smooth. Add the vanilla and powdered sugar and beat until well combined.
Add the whipped cream and fold until combined.
Add all unwrapped Butterfinger candies to a plastic bag. Use a rolling pin to crush the candy until crumbled.
Add ½ of the candy to the filling and stir to combine. Reserve the other ½ of the candy for the topping.
Pour the pie filling into the prepared crust and smooth into an even layer. Refrigerate for at least 4 hours or overnight.
Once chilled and ready to serve, sprinkle the remaining crumbled candy evenly over the top.
Add the peanut butter to a microwave safe bowl and heat until melted. Drizzle over the top.
Add the chocolate chips to a microwave safe bowl and heat until melted. Drizzle over the top.
Slice and serve. Enjoy!
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