Frozen Butter Assignments (with Oreo Crust)

Frozen Butter Assignments (with Oreo Crust)

With a chocolate Oreo crust, homemade creamy ice cream filling, fluffy whipped cream filling, and even more creamy fingers on top, every bite of this pie is unbelievably delicious!

I love me a great pie recipe, especially the Oreo crust! ! There are many filling options for Oreo crusts – butter finger ice cream, mud pies, and even grasshopper pudding!

Easy Butter Pie

If you need a quick and easy dessert for an impressive presentation, look no further. This rich and creamy butter finger tart fits the bill. It can even be made ahead of time, so it’s perfect for parties!

With Oreo crust, homemade butter finger ice cream filling, fluffy toppings, and even more butter fingers, every bite of this pie is unbelievably delicious! It’s the perfect way to cool off after a hot summer day.

It’s even perfect for the holidays as we all know people who prefer chocolate to fruit pies. 😉

How to Make Butter Assignments

This is one of the most important elements in a pie! But also the simplest one.

Crispy. Crush your Oreos (I like to keep them all in a large ziplock bag and crush them with a rolling pin or the bottom of a cup) and mix with the melted butter. Once they’re well mixed, press into the bottom of a 9″ pie pan (8″ pans work great too).

Bake the Oreo crust at 375° for 10 minutes, then cool completely. While you’re prepping the rest of the pie, store it in the refrigerator.

Butter Finger Ice Cream Filling

This layer is the dreamiest and creamiest part of the entire pie. It’s basically a homemade ice cream filled with butter fingers.

Whip heavy cream until stiff peaks form. Add sweetened condensed milk and vanilla and beat until smooth. Fold in the chopped butter fingers, pour in the filling, and freeze for 4-6 hours.

You can switch ice cream toppings by doing any of the following:

  • Make it buttery fingers by adding more crushed candy bars to the filling.
  • Make the pie base peanut butter seasoning. This will involve adding about ½ cup to a cup of creamy peanut butter to the filling mixture before pouring the filling into the crust.
  • Try different candy bars like Twix or Reese’s!

complete assembly

Butter finger ice cream in an Oreo crust is delicious enough on its own, but it wouldn’t be complete without this gorgeous whipped topping and crumbled sugar cubes. Here’s how:

Whip the heavy whipping cream until stiff peaks form. Add powdered sugar and vanilla extract. Spread over frozen pie and top with chopped butter finger sticks.

(tip: You can use a rubber spatula or spoon to spread the whipped top over the top of the ice cream, or you can pipe the whipped top out using a piping bag with a decorative tip. I chose to put it on small pieces and it looks gorgeous! )

You can serve it right after adding the creamy topping and let it soften slightly, or you can freeze it longer and freeze the whole thing together.

How to store + freeze and make ahead

Can this be made ahead of time? Yes! This takes a while to set, so make sure to put it in the fridge for a few hours before serving.

How long will this store be open? This pie, if kept in the refrigerator, should keep for 3-4 weeks. If you keep it in the refrigerator, it will only keep for 5-7 days.

This pie is always perfect for hot summer days, but it can also be made into an unconventional Thanksgiving pie. 😉 No one was disappointed with the frozen butter assignment.

You must try it!

For more delicious frozen desserts, check out:

Course dessert

American food

Prep time 5 minutes

Cook Time 10 minutes

Freeze for 4 hours

Total time 15 minutes

Servings 8

Calories 476 kcal

by Lil’ Luna

chocolate crust

  • 18 Oreos, finely chopped
  • 3 tablespoons melted butter


  • 1 cup heavy cream
  • 7 ounces sweetened condensed milk (half of a 14-ounce can)
  • 1/2 teaspoon vanilla
  • 8 snack-sized butter finger sticks, chopped


  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 3 snack-sized butter finger sticks, chopped


  • Beat the cream until stiff peaks form. Add sweetened condensed milk and vanilla and beat until smooth. Fold in chopped butter fingers.

  • Pour filling into crust and freeze for 4-6 hours.

Serve immediately, or freeze for an additional two hours.

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