Silken tofu is a great base for a vegan mousse-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, requiring just 5 ingredients (plus just a couple more if you decide to make your own crust). Photos by Evan Atlas. Adapted from The Vegetarian Family Cookbook.
Makes one 9-inch pie, 6 to 8 servings
- Two 12.3-ounce aseptic packages silken tofu
- 1 cup vegan semi-sweet chocolate chips
- 1/3 cup pure maple syrup or agave nectar, or to taste
- One 9-inch natural graham cracker crust, whole-grain pastry crust,
or Nutty No-Bake Pie Crust
- 1 large or 2 medium bananas, as needed, thinly sliced (see Note)
Preheat the oven to 350 degrees F.
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, whisking often, until the chocolate chips have melted. Stir in the maple syrup.
Pour the mixture into the crust and bake for 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.
Note: If you want this to be extra banana-y, and are using a deep dish crust, arrange a layer of banana slices at the bottom of the crust before pouring in the chocolate filling. Use banana slices to top the pie as directed above, as well.