Chocolate Butterfinger Pie is an easy pie with layers of chocolate and Butterfinger flavored cream. It’s one of my weirder recipes, as it is made with tofu, and at one point I took it off the blog thinking no one would want to make it. But someone did! So by request, I’ve put it back here for anyone looking to use tofu and Cool Whip.
Chocolate Butterfinger Pie
Chocolate Butterfinger Pie made with tofu.
- 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)
- Preheat oven to 350 degrees F. Grease a 9 inch deep dish pie plate.
- 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 or over stove. Add melted chocolate to tofu and process until smooth. Spoon into baked pie crust.
- 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.
- Place remaining whipped topping in a zipper bag, cut off bottom corner, pipe remaining Cool Whip around edges. Chill for at least 4 hours.
- Makes 10 servings
Tried this recipe?Let us know how it was!
Sara, I’m sure there’s a great way to do it without cream cheese, but it will take some experimenting. Good luck!
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 🙂
This looks yummy. I made a chocolate mousse from Cooking Light with tofu, and it’s not bad. The texture is great with Silken.
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!
that’s a very interesting name for a pie. tofu is always misunderstood but it’s really very delicious. your pie looks really good!
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.
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.
Epic! You always create the most incredible recipes!
Stacie @ Imperfectly Healthy
I think my mom would love this! I’ll have to save this recipe so I can make it for her when I’m home for Christmas!
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.