Elizabeth’s Chocolate Pudding Pies

Menu PartDessert
chocolate pudding pies

Executive Chef Elizabeth Karmel
Hill Country Barbecue Market/Hill Country Chicken
New York City

Chocolate and Valentine’s Day go together like the proverbial love and marriage. Chef Elizabeth Karmel puts a vegan spin on individual chocolate pudding pies by creating a no-cook filling with silken tofu instead of milk or cream. The rich-tasting results will win the hearts of vegans and chocolate-lovers alike.


1 container (16 oz.) silken firm tofu
1 cup confectioners’ sugar
1 cup premium cocoa
1 tsp. vanilla extract
1 tbsp. corn syrup
6 individual graham cracker crust tart shells
Whipped cream, optional
Fresh raspberries, shaved chocolate or mini chocolate chips, for garnish


1. In blender container, combine tofu, confectioners’ sugar, cocoa, vanilla and corn syrup; blend until smooth. Chill mixture for 30 minutes.
2. Spoon mixture into tart shells; cover loosely and chill in the refrigerator until ready to serve.
3. For service, top with whipped cream (for nonvegans) and garnish with raspberries and shaved chocolate.

Photo courtesy of The Soyfoods Council

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