In a mixing bowl, combine Oreo cookie crumbs, melted unsalted butter, and a pinch of salt until well mixed. Press this mixture firmly into the bottom and up the sides of a greased 9-inch pie pan. Chill the crust in the refrigerator for at least 15 minutes.

In a large mixing bowl, beat together cream cheese and creamy peanut butter until smooth and creamy. Gradually add powdered sugar, mixing until fully incorporated. Gently fold in the chopped Butterfingers and Cool Whip.

In a separate bowl, whisk together the chocolate fudge pudding mix and whole milk until it’s thickened and smooth. Carefully spread the pudding over the cream cheese filling layer in the pie crust.

Spread the remaining Cool Whip over the pudding layer. Top with additional chopped Butterfingers and semi-sweet chocolate chips, and drizzle with chocolate syrup. Chill in the refrigerator for at least 4 hours.

Slice your Butterfinger Pie into generous pieces and serve cold.