We are wrapping up Day 1 of a 3-day food-filled celebration here. Today was a little bit about Thanksgiving traditions and a lot about seeing loved ones… but today was also prep work for our anniversary this Friday, which we stretch out over a couple more days. :-D We’ve got other culinary experiments in the works, but today’s big thrill was an adaptation that went wildly, fantastically well!
You may remember our chocolate pie – already an adaptation of a previously gluten-filled, gelatin-filled dish. We removed the offending ingredients and replaced them with yum. Well, we have a family member that can’t eat chocolate without getting a migraine, so it was time to experiment further! And here’s the yummy result. It turns out that shortbread, butterscotch and cream cheese are a killer combo:
Butterscotch Pie
1 box Pamela’s Gluten-Free Shortbread Cookies
4 tbsp (half a stick) melted butter
4 oz cream cheese
2 tbsp plus 1 tsp sugar
1 tbsp milk
1 8 oz package cool whip
1 12-oz package Silken Tofu, Extra Firm*
1 cup butterscotch chips
Drizzle of butterscotch syrupI used a glass pie dish, which appears to hold a lot more volume than the disposable tin pie plates.
Crust: Place the cookies in a food processor and pulse until they’re crumbs (or crumble and mix in a bowl). Fold in the butter by hand. Press into the bottom of a pie crust and bake at 350 degrees for about 15 minutes, until browned on the edges. Let cool.
Bottom Layer – White: Mix cream cheese, 2 tbsp sugar and milk until relatively smooth. Stir in half of cool whip (about 4 ounces). Spoon into pie crust.
Top Layer – Butterscotch: Mix tofu*, 1 tsp sugar and butterscotch chips in a food processor. (I leave the leftover from the last layer in the bowl to mix in with this layer). Our food processor blended the chips well enough to saturate the tofu, but also left nice chunks of butterscotch. Carefully spread across cream cheese layer.
Top with syrup and remaining cool whip. Refrigerate at least 30 minutes.
*You may be surprised to find tofu in a dessert dish. Silken is a special kind of tofu that’s essentially a flavorless protein cream, ranging in consistency from sour cream-like to resembling cream cheese. It can become anything from egg salad to a dip base to – as it is here – a versatile pudding.
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