Chocolate Graham Cracker Pudding Pie

This is one of my favorite recipes, and one of the first dairy-free recipes I ever made.  It’s from Marilu Henner’s “Healthy Life Kitchen” cookbook.  This pie is really simple to make, but it tastes incredibly decadent.  It’s not the healthiest food you can eat, but it’s a dessert that you certainly don’t have to feel as guilty about indulging in.

Don’t be intimidated by the tofu base used for the pudding.  I promise you that you don’t taste the tofu at all – just rich, creamy chocolate pudding.  I’ve served this to many non-vegans over the years, and they always love it.

Since the recipe is posted online I’m going to reprint it below.  You could substitute plain graham crackers and vanilla or banana pudding if chocolate isn’t your thing.

Chocolate Graham Cracker Pudding Pie


1 12-ounce box chocolate whole wheat graham crackers
3/4 cup melted soy margarine or maple syrup [I used margarine]


2 packages (4-ounces each) Mori Nu Mates chocolate pudding mix (or other non-dairy pudding mix)
2 packages firm low-fat silken tofu (to make pie filling as directed on Mori Nu package)

Break graham crackers into bite-sized pieces and blend in a food processor until they are coarse crumbs. Transfer them to a mixing bowl.  Slowly add the melted margarine or maple syrup and mix with hands until crumbs can be molded into a ball.  Press about 3/4 of the crumbs firmly into a lightly oiled-sprayed 9-inch pie pan to form the bottom and sides.  (Reserve remaining 1/4 of the crumbs for the topping.)

Make the chocolate pudding according to the directions for a pie.  Put it in the pie crust using a spatula and spread evenly to make it level.

Sprinkle the rest of the graham cracker crumbs on top and press gently to set.  Refrigerate at least four hours or overnight.

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5 Responses to “Chocolate Graham Cracker Pudding Pie”

  1. Simply Amazing! Good baker, good photographer, cannot go wrong

  2. Oh my GOD this looks so amazing

  3. Woah! That looks awesome!

  4. Wow. That looks absolutely amazing. Just discovered your blog today! It’s fab! xxx

  5. Very east to make! I used soy butter to make the crust. My pudding mix didn’t have any pie/pudding instructions on it so I assumed it was just the 2 boxes of dairy-free pudding & the 2 boxes of silken tofu. It wouldn’t blend in the blender so I used my regular mixer and that worked great, nice & creamy. I had to sweeten it a bit with about a tablespoon of maple syrup. The pie’s in the fridge setting up right now but, I won’t lie, I ate quite a bit off the wooden spoon and it’s pretty awesome! Thanks so much for the recipe. :)