Butterfinger Pie Recipe: Creamy

Instructions:

1. Pulse Oreo cookies in a food processor until they resemble coarse sand.
2. Stir in the melted butter and sea salt until the mixture looks like wet sand.
3. Firmly press the mixture into the bottom and up the sides of a 9-inch springform pan or pie dish.
4. Place the crust in the freezer for 10 minutes to lock in the structure.
5. Beat the softened cream cheese until smooth and airy.
6. Add the peanut butter and powdered sugar, beating on medium speed until the mixture is a uniform mahogany-colored cream.
7. Slowly pour in the condensed milk while mixing on low, then stir in the vanilla extract.
8. Using a rubber spatula, gently fold in the chopped Butterfinger candy bars.
9. Pour the filling into the prepared crust and smooth the top.
10. Chill the pie in the refrigerator for a minimum of 4 hours.
11. Optional: Drizzle the top with melted chocolate before serving.