Banana Pudding Pie

Submitted by: Krissy Moore
Recipe by: Eriko Moriyama

  • 1 tablespoon kanten/agar agar/ vegan jelly substitute
  • 1/3 cups water
  • 300g firm tofu, well drained
  • Egg substitute for 1 large egg (or omit might be OK)
  • 3 tablespoon sugar
  • 2 tablespoon honey substitute or other sweetener
  • 2 tablespoon lemon juice
  • 2 bananas
  • dash of cinnamon powder


  • 1/2 banana
  • dash of lemon juice
  • sprinkle of cinnamon powder
  • cherry/strawberries (optional)
  • One Low Fat/Fatfree pie crust to fit a 25cm pie dish. (I used honey graham cracker crumbs pressed into the pie dish)

Put 1 Tbspn kanten/gelatin substitute into 1/2cup water and leave for 5 minutes, then cook it over low heat until dissolved.

Mix the rest of the ingredients in a blender until smooth.

Pour the gelatin substitute mix into the tofu mix and blend for a few seconds.

Pour into pie shell.

Refrigerate until firm – 3 hours or more.

Top with sliced banana and fruit, sprinkle lemon juice to stop browning, and sprinkle cinnamon.

Servings: Makes 8 or so slices.

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