Chocolate Peanut Butter Pie

from Compassion Over Killing

1 (12-ounce) package non-dairy chocolate chips (about 2 cups)
1 (16-ounce) package firm tofu
1½ cups peanut butter, crunchy or smooth (or more, to taste)
½ cup soymilk (or more, to desired texture)
1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
1 cup non-dairy chocolate chips (optional topping)
1 cup chopped nuts (optional topping)

Directions:

1. Melt the chocolate chips in a double boiler, saucepan, or microwave.
2. In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter,
   and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired.
3. Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.