We elves try to stick to the four main food groups.
Candy.
Candy canes.
Candy corns…
And syrup!
Representing three of Buddy the Elf’s four main food groups hopefully means this pudding pie would earn Will Ferrell’s stamp of approval.
You did it! Congratulations! World’s best cup of coffee pudding pie! Great job, everybody! It’s great to be here.
And… if you’ve never seen the movie Elf, I’ve probably just gone and totally confused you now.
Sorry. 🙁
Candy Cane Pudding Pie
- 2/3 cup milk of choice
- 1/4 cup plus 1 tbsp pure maple syrup
- 1 tbsp pure vanilla extract
- 3/4 tsp pure peppermint extract
- 1 cup cream cheese spread – both Daiya and Tofutti work
- 1 1/2 packed cups MoriNu Tofu (180g) OR 1 cup coconut butter
- If using tofu, add 3 tbsp vegetable or melted coconut oil (30g)
- pinch pure stevia or 6 tbsp sugar of choice (Or more maple syrup and decrease milk by 1/3 cup)
Blend all ingredients until a completely smooth consistency is reached. Pour into a prepared 9-inch crust (either store-bought or my healthy pie crust recipe). Leave the pie uncovered, or cover very loosely, and refrigerate overnight. The pudding pie will firm up as it sits.
View Pudding Pie Nutrition Facts
Question of the Day:
What are your favorite holiday movies?
Apparently I have terrible taste in Christmas movies. Two of my all-time favorites (Elf and The Santa Clause) were panned by critics when they first came out. Other favorites include It’s a Wonderful Life, White Christmas, Love, Actually, and Home Alone. Really, I just like all Christmas movies.
Link Of The Day:
alexa says
Do you think if I put this recipe into individual cupcake liners it would still firm up the same as if it was in a pie pan? Or is this a silly question haha
Chocolate Covered Katie says
I think it might need the crust
Jennifer D. says
Thanks for the heads up. I *think* I used what was in the recipe above but I have slept since then 😉 I am going to try it again. The flavor was great! I may or may not have tried it with a spoon before tossing it.
Lauren says
I made this without the peppermint extract and chopped up some fresh fruit to put on top and it’s delicious! I’m lactose intolerant and you have the best non-dairy desserts anywhere online! Been following your blog for years now, keep posting deliciousness 🙂
JRod says
Everytime I see this I think it looks so pretty but never make it because I’m not a fan of peppermint but now I think I can convert it into a coconut cream pie. I think substituting full fat coconut milk for the milk, sweetening with cream of coconut, and adding in shredded coconut. Then maybe toppig with toasted coconut and coconut cream whip! Do you think it will work?
Ann says
I have a suggestion for a holiday style pie, in time for Christmas! I didn’t try it yet, so I can’t give measurements, here’s what I’m thinking of doing:
For the crust, bake your grain free sugar cookies–adding in cinnamon, nutmeg, and mollasses for the holiday touch–bake em crispy, then crush them in a food processor with some Earth Balance.
For the filling, first brown some coconut butter (got the idea from here http://wickedgoodkitchen.com/paleo-cookie-butter/), then into a processor toss that, a package silken firm tofu, liquid sweetener (since I’m low carb, I would make this “caramel” with erythritol http://www.foodiefiasco.com/almost-calorie-free-caramel/), mollasses, cinnamon, nutmeg, bit of allspice, salt, vanilla, and butter extract or flavor. Poor into crust, fridge up, and eat!
Ann says
Oh and also add a couple tablespoons coconut flour for an extra touch of that cookie flavor/texture.
Ann says
Made it! Oh so fabulous! If I had a blog, this more people would know about this deliciousness….
Tress Rabne says
Hi, CCK! I made this last year, and we all loved it. This year, I was having the neighbors over for dinner, just before our kids went to hear the orchestra’s Christmas program. I don’t know them very well, but I’m pretty sure they’re not “tofu” people. I thought of this pie, and wondered how I would make it easily divisible among 9 people, and a little “disguised” from it’s healthiness. I got clear, small plastic cups. Instead of a pie crust, I put a broken up Trader Joe’s Candy Cane Joe-Joe (which is vegan) on the bottom, divided the pudding among the cups, and then let them sit in the fridge. I offered more Joe-Joe’s for the top, but I had guests who like dessert, but don’t want too much sugar. The kids, however, broke up more Joe-Joe’s. Everyone LOVED it.
Rachel says
Can this pie be frozen?
Also, does she mean silken tofu?
Unofficial CCK Helper says
MoriNu silken-firm. Ask for MoriNu, as it has a different flavor (less of an aftertaste). Ask at whole foods or buy from amazon. I would not recommend freezing, but you can always try.
Diana says
1 1/2 cups of packed MoriNu tofu was not equal to 180 grams for me. 180 grams was probably more like 3/4 of a cup. I wasn’t sure which one to go with, so, I just used a whole box of silken firm tofu, which was about 1 1/2 cups. Other alterations included several ingredient substitutions and changes in quantities of ingredients used: I used 7 T of Splenda instead of sugar; I used 1/2 tsp (or maybe even less) peppermint extract; I opted for one box of Neufchatel cheese; and I used only 1/2 T of vanilla extract since my milk of choice was unsweetened vanilla cashew milk. The mixture was somewhat thin when I poured it into the store bought graham cracker crust, but it sure tasted delicious. I left it in the fridge overnight, covered (not exactly loosely, though). By the time I woke up in the morning, it had not set at all, but it still tasted good. I stuck it in the freezer. There are a lot of reasons why it might not have set, many of which may relate to my own substitutions, but I do think the tofu quantity needs to be made clearer; the difference between 1 1/2 cups of tofu and 180 g of tofu was significant. Freezing it for 4 hours messed up the texture but made it sliceable. I’ll keep experimenting with the leftovers I have to see if shorter periods of time in the freezer will make it easier to slice without making it too icy. I absolutely LOVE the taste, despite the texture problems.
Jason Sanford says
I think maybe the difference is between if you slice it into the cup or mash it, which will take up much more room. Either way, glad it turned out well flavor-wise!