Melt chocolate chips in double boiler. Blend tofu in blender or food processor until creamy, and add melted chocolate and vanilla to blender. Blend all together until creamy. Pour mixture into pie crust. Chill in refrigerator for at least 60 minutes. Top with crumbled cookies or cut fresh fruit, or serve with a scoop of non-dairy ice cream or sorbet.

1 bag of vegan chocolate chips
1 vegan graham cracker pie crust
1 8-ounce package silken tofu
2 teaspoon vanilla extract