Chocolate Butterfinger Pie

Yesterday I had a request for Chocolate Butterfinger Pie, a recipe I created a years ago for my dad. I kept it on Cookie Madness for a while, then deleted thinking nobody would really want a pie made with Butterfingers and Tofu. Well, back by popular demand (and by “demand” I mean one email), is my famous Butterfinger Pie made with Tofu. It’s a twist on the old vegan tofu chocolate pie (which is actually very good) but with a Butterfinger flavored topping. Since someone loved the recipe enough to request it, I figured it was worth keeping. Plus, you may need it after Halloween if you are lucky enough to have a surplus of Butterfinger bars.

Butterfinger Pie


Chocolate Butterfinger Pie
Prep time
Cook time
Total time
Chocolate Butterfinger Pie made with tofu.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 12-15 Oreo cookies
  • 2 tablespoons butter, melted
  • 1 (12.6) oz package silken tofu (make sure you use the kind that says Silken)
  • 1 1/2 teaspoon vanilla extract (divided)
  • 1 (12 oz) package chocolate chips, semi-sweet
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tablespoon butterscotch flavored instant pudding OR I think 1 tab. peanut butter would work
  • 2 Butterfinger Candy Bars, crushed
  • 1 (8 oz) container Cool Whip, thawed (or you can whip 1 cup of cream, of course)
  1. Preheat oven to 350 degrees F. Grease a 9 inch deep dish pie plate.
  2. Place Oreos in food processor and process into crumbs. Add melted butter. Empty Oreo/butter mixture into pie plate and press into bottom. Bake for 8-10 minutes.
  3. Clean food processor bowl and process tofu until it is very smooth. Add 1 teaspoon of the vanilla.
  4. Melt chocolate chips in microwave or over stove. Add melted chocolate to tofu and process until smooth. Spoon into baked pie crust.
  5. In a mixing bowl, beat cream cheese, sugar, remaining 1/2 teaspoon vanilla and pudding mix (or peanut butter) until creamy and smooth. Fold in crushed Butterfingers. Fold in half of the whipped topping. Spoon over center of pie, leaving a border of about 1/2 inch.
  6. Place remaining whipped topping in a zipper bag, cut off bottom corner, pipe remaining Cool Whip around edges. Chill for at least 4 hours.
  7. Makes 10 servings


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  1. says

    Glad you brought this one back. I wonder if my son would like this? He loves Butterfingers! I think I’d have to keep the fact that it has Tofu in it to myself.

  2. says

    This looks good. I use tofu for custard type pies when I don’t want to use eggs, and its really completely undetectable, it just adds some structure and creaminess. Adding other forms of fat, like you did here, can add to the richness.

  3. says

    That looks good. I loved the Butterfinger cookies I did recently, pie sounds good, too. And I like that it’s got the layer of chocolate. I had a pb pie once that was WAYYY too peanut buttery.

  4. says

    that’s a very interesting name for a pie. tofu is always misunderstood but it’s really very delicious. your pie looks really good!

  5. says

    I love tofu, but I’ve never had it in a pie. If I have a lot of extra butterfingers I’m definitely going to try this…hopefully I won’t eat all my candy!

  6. says

    This looks yummy. I made a chocolate mousse from Cooking Light with tofu, and it’s not bad. The texture is great with Silken.

  7. Sara says

    Any ideas for what to use instead of cream cheese? We bought a bag of mini butterfingers for Halloween and now we’ll be out of town so I’d like to use them up, plus I have a nice block of silken tofu waiting in the cupboard to be used, but I cannot stand cream cheese (or cheesecake, or creamy pie fillings made with cream cheese 🙂

  8. says

    Sara, I’m sure there’s a great way to do it without cream cheese, but it will take some experimenting. Good luck!

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