This pudding has a wonderful consistency and saves you from having to bother with a flour-thickened milk sauce, which tends to scorch and lump.

Mini Chocolate Pudding Pies

Process tofu until smooth in a food processor or blender. Transfer to a small saucepan and add chocolate chips. Cook over medium-low heat, stirring often, until chocolate has melted and mixture is smooth, 5 minutes. Remove pan from heat. Stir in honey and vanilla.

Divide pudding among the 6 graham cracker crusts. Set crusts on a small baking sheet.

Bake pudding at 350 degrees for 20 to 25 minutes, until tops feel fairly firm.

Transfer to a wire rack to cool completely.

Serve pies at room temperature. Store leftovers in refrigerator.