My dad, who is coming over for dinner this evening, is a Jell-O pudding kind of a guy. He won’t turn down cookies or a slice of cake, but he’ll take a refrigerated pudding concoction over any of the above 90% of the time. Given this, making a dessert for my father means I spend the morning waffling over whether to do a no-brainer like Dream Pie or the ubiquitous Éclair Cake which he will undoubtedly love, or spending more time and energy on a creative dessert.

I’ve been pretty busy lately and haven’t had a lot of time to think about new recipes. Still, I wanted to do something more unusual than a Jell-O dessert so I decided to play around with ingredients I had on hand. What I ended up with is somewhat “Moosewood meets Paula Deen”. The bottom part is an Oreo crust, middle part is a popular vegweb recipe, and the top part is a mutation of something off Recipezaar.

And of course, this pie has the entertainment value of seeing whether my dad and Todd will detect the tofu.

Chocolate Butterfinger Cream Pie

12-15 Oreos
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 morsels (I used Ghirardelli)
4 ounces cream cheese, softened
1/4 cup 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 (duh)

Preheat oven to 350 degrees F. Spray a 9 inch pie plate with cooking spray or grease.

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.

Clean food processor bowl and process tofu until it is very smooth. Add 1 teaspoon of the vanilla.

Melt chocolate chips in microwave. Add melted chocolate to tofu and process until smooth. Spoon into baked pie crust.

In a mixing bowl, beat cream cheese, sugar and 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.

Place remaining Cool Whip in a zipper bag, cut off bottom corner, pipe remaining Cool Whip around edges. Chill for at least 4 hours.

Makes 10 servings

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This entry was posted by Anna on Wednesday, October 19th, 2005 at 12:04 pm and is filed under Chocolate Pies. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.