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Chocolate Butterfinger Pie

Chocolate Butterfinger Pie made with tofu.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 8
Author Cookie Madness


  • 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