Instructions: To make the crust: Preheat the oven to 350 F. In a food processor grind the crackers to fine crumbs. Pour into a medium bowl, add the remaining ingredients, and mix together until it forms a mass. Or, to make by hand, combine all the ingredients in a small bowl and stir together until the mixture forms a mass. Transfer the dough to an 8-inch pie pan and press with your finger to form a 1/4-inch-thick shell. Bake for 8 minutes or until set and lightly browned. Let cool in the pan.

To make the filling: In a medium saucepan over medium heat combine the Fruitsource and maple syrup or honey and cook for 5 minutes. In a blender or food processor combine this mixture and the tofu, vanilla and cocoa, and blend until smooth. Pour the mixture into the cooled pie crust. Refrigerate for at least 2 hours or until firm but pudding-like.

To serve: Cut the pie and place slices on individual dessert plates. Sprinkle 2 tablespoons of raspberry puree on each plate and garnish with a few banana slices, 3 fresh raspberries and a mint leaf. Sprinkle the rim of the plate with cocoa, and sprinkle 1 tablespoon of grated white chocolate over the pie.

Chef Kathleen Daelemans

Restaurant: Cafe Kula
Grand Wailea Resort
Wailea, Maui, Hawaii
Great Chef t.v. show on the discovery channel

NOTES : Guiltless, silky-smooth and rich-tasting - this may be the perfect chocolate pie. This basic recipe can be garnished with different kinds of fruit and different colors of chocolate. Silken tofu is available in the Asian foods section of grocery stores; it is creamier than firm tofu. Fruitsource is a liquid sweetener.

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