Chocolate Almond "Pudding" Pie

Prep Time
Cook Time
3h 10m
Ready In

"This is the very best pudding pie I have ever tasted, and there isn't any actual pudding in it. I adapted the recipe from another website, adjusting the amounts to our taste with some additions. I never thought I would eat tofu, but this pie changed my mind completely. No one would ever guess it was made with tofu. (Cook time is refrigeration time)"

Original recipe yields 6 servings


  • Serving Size: 1 (143 g)
  • Calories 288.4
  • Total Fat - 6.7 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 15.4 mg
  • Sodium - 377.3 mg
  • Total Carbohydrate - 47.7 g
  • Dietary Fiber - 3.7 g
  • Sugars - 27.4 g
  • Protein - 12.8 g
  • Calcium - 155.5 mg
  • Iron - 3.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Place tofu in food processor and process until smooth, 1 - 2 minutes.

Step 2

Add splenda, honey, extracts, and cocoa powder and process a couple minutes longer until smooth. Be sure to scrape sides of processor bowl as needed.

Step 3

Line 7 x 11" baking dish with graham cracker squares (6 squares fit well), then put a layer of banana slices on top of crackers.

Step 4

Spread half of chocolate tofu mixture over bananas, then place another layer of crackers on top, following with another layer of sliced bananas.

Step 5

Spread remaining chocolate tofu mixture on top of bananas, and refrigerate for 2-3 hours.

Tips & Variations

No special items needed.



This was a great sweet indulgence for us and we enjoyed every crumb too! After sitting in the refrigerator overnight everything melded and it was the perfect ending to our delicious dinner together. My fiance said to put this in my new cookbook so we can have it again after we get married. It is now in the book! Thank you for this easy dessert, because it was easy even for me!

review by:
(12 Aug 2012)