Silken tofu is a great base for pudding-style pie filling—it has just the right consistency, minus the bother of a flour-thickened sauce. Chocolate and banana are a dream team in this easy, dairy-free dessert. Adapted from The Vegetarian Family Cookbook. ^[1]

Makes one 9-inch pie, 6 to 8 servings

• Two 12.3-ounce aseptic packages silken tofu
• 1 cup semi-sweet chocolate chips, preferably cane juice sweetened
• 1/3 cup pure maple syrup or agave nectar, or to taste
• One 9-inch graham cracker crust
• 2 medium bananas, thinly sliced

Preheat the oven to 350 degrees.

Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium-low heat, stirring often, until the chocolate chips have melted. Stir in the maple syrup.

Pour the mixture into the crust and bake for 25 minutes to 30 minutes, or until the top of the pudding feels fairly firm to the touch. Allow to cool completely, then refrigerate for at least an hour, preferably two.

Just before serving, cover the top of the pie with thin banana slices arranged in concentric, slightly overlapping circles, then cut into wedges to serve.

• Explore more of VegKitchen’s Easy Vegan Cakes and Pies ^[2].
• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[3].