Chocolate & Vanilla Pudding Pie

My cousin used to bring this pudding pie to family gatherings, and as a kid, I thought this guy was like a gourmet chef for this one. I decided to veganize it and also add a protein twist! While it’s certainly not a protein dessert, it’s also not not a protein dessert. The protein comes from the puddings – we are using the most magical ingredient – silken tofu!

Ingredients

• Chocolate Pie Crust – I used a store-bought vegan pie crust for quickness, but also so I wouldn’t have half of a pack of Oreos around that I would end up eating in two days (because they’re stupidly addictive). You could definitely make a homemade Oreo crust with some melted butter and crushed Oreos!

Vanilla Pudding

• Extra Firm Silken Tofu – make sure you are using silken tofu for this or you will end up with something very different in terms of texture and taste. You can find silken tofu at most grocery stores – in the refrigerated section near the other tofu types, and also in the International Food Isle (at least in the States). You can also find the shelf stable type online! I prefer the Mori-Nu brand, and I typically use their Extra Firm Silken Tofu (for the calories/macros), but any silken tofu should work.
• Vanilla Protein Powder (I used Orgain) – make sure whatever protein powder you’re using has a flavor you like and a texture you don’t mind. If you don’t care about the protein, you could also just add some extra vanilla and sub the protein powder for sugar!
• Soy Milk – I use Soy Milk because it’s my favorite, but any non-dairy milk will work!
• Vanilla extract – a must-have for vanilla pudding!
• Sugar – I used white sugar for this. If you’re trying to reduce your sugar intake, you could use a sugar alternative.

Chocolate Pudding

• Extra Firm Silken Tofu – see above.
• Cocoa powder – you can also use melted chocolate to add the chocolatey flavor, but it will change your calories/macros.
• Sugar – see note above.
• Brown Sugar – if you’re trying to reduce sugar, you could substitute for a sugar alternative like coconut brown sugar, date sugar, etc.
• Vanilla extract
• Salt – adjust to taste

Peanut Butter Powdered Sugar Crumble (Topping)

• PBFit Peanut Butter – you can use a different brand of peanut butter, but this one has more protein in it!
• Powdered Sugar – this is what will make it turn into a crumble. In my opinion, it’s a must-have and the crumble is my favorite part of the pie!

Directions

Making the Vanilla Pudding

• In a blender, add all the ingredients listed under the Vanilla Pudding heading and blend together until smooth and creamy. There’s not much liquid in this pudding, so it may require some spatula intervention to get it to blend.

Making the Chocolate Pudding

• In a blender, add all the ingredients listed under the Chocolate Pudding heading and blend together until smooth and creamy. There’s not much liquid in this pudding either, so you may need to stop your blender and spatula it a few times to get it fully blended.

Making the Topping

• In a bowl, mix together the peanut butter and powdered sugar with a fork. You should end up with a bunch of tiny little balls/crumble of a powdered sugar peanut butter mixture. If it’s not crumbling, you may need to add some more powdered sugar until it does!

Assembling the Pie

• On top of your chocolate pie crust (you can make your own homemade one here; I just used store-bought for convenience) – pour the chocolate pudding. Smooth it out so you have a nice, even layer.
• On top of the chocolate pudding, layer the vanilla pudding. Spread it out nicely so it’s smooth and even.
• Sprinkle the peanut butter powdered sugar crumble on top of the vanilla pudding. You should have enough to pretty much cover the entire pie.
• Put the pie in the fridge to set for 1 – 2 hours minimum. It is never going to fully set firm like a baked pie but should end up easily scoop-able and serve-able after the fridge time.

Silly Little Haiku

Peanut Butter time

Chocolate Vanilla Pudding

Some hidden tofu