Shimabukuro, Betty. “Give Tofu Pie a Try with Chocolate.” Honolulu Star-Advertiser 16 May 2012, Today sec.: D2. Print.
1 pound soft tofu
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
13 ounce bag semisweet chocolate chips (or for extra richness use dark chocolate)
1/4 cup nonfat milk or soy milk (or for extra richness use a coffee liqueur such as Kahlua)
1 9-inch baked pie crust or graham cracker crust
2 cups water
1 4-ounce package instant haupia mix
Cut tofu in chunks and place in colander. Place a weight over tofu (the tofu container filled with water works well). Let sit at least 30 minutes to press excess water out of tofu.
Place tofu, sugar, vanilla and cinnamon in blender or food processor and puree until smooth.
Place chocolate chips in microwave-save dish and microwave on high in 30-second bursts, stirring between each one, until chocolate is melted (chocolate can burn, so be careful). Stir in milk until smooth. Combine chocolate and tofu mixtures, stirring until evenly combined. Pour into pie shell and refrigerate.
To make topping; Bring water to boil, add haupia mix and stir until dissolved. Pour into bowl and refrigerate until haupia is at room temperature but has not set.
Remove any skin formed at top of haupia, then spoon pudding carefully over chocolate layer. Chill until well set, at least 2 hours.
Cut in thin slices to serve (pie is very rich so large slices are overwhelming).
Variation: Make single-serve desserts by layering the chocolate and haupia over a vanilla wafer or a gingersnap. Assemble in foil cupcakes cups.