Pretty cool pie that doesn't afraid of anything

Incredible Chocolate / Peanut Butter Uber-Pie
Stats: Accepted as of February 11th, 2012 Dessert as long as it takes {{{etc}}}

You will need:

• ¾ to 1½ cup good quality dark chocolate (Preferably organic / fair-trade. Tropical Source Organic Chips work wonderfully)
• ¼ to ½ cup good quality smooth peanut butter (Preferably not anything owned by Phillip Morris as they are evil). NOTE: I have made this pie omitting the Peanut Butter entirely, and it turned out very well. It's better with the PB, but extremely good without.
• 1 asceptic package of firm silken (sometimes called “dessert”) Tofu (Mori-Nu Extra-Firm Silken is dandy and readily available in the produce section of supermarkets)
• ¼ to ½ cup chocolate or plain Soy milk. Mammal milk might work... Never tried it... (Silk Chocolate is perfect, extremely delicious and insanely nutritious)
• 1 Premade graham-cracker crust, chocolate or golden (or if you have more free time than I, you can make this from scratch)

Preparation:

1. Toss chocolate in a double boiler. Stir to melt.
2. While it is melting, dump Tofu and about half of the Soy milk into a blender. Blend until smooth, using a rubber spatula to scrape down the sides as necessary. Be careful not to let the blender eat the spatula... Bits of rubber add an interesting texture to the pie, but are hard to digest and not very nutritious...
3. When the chocolate has melted, stir in remaining Soy milk, and peanut butter. Stir until well mixed.
4. Combine all ingredients in the blender, blend until smooth. Thin with a little extra Soy milk if necessary... Don't forget to scrape down the sides so it blend evenly...
5. Dump pie goo into pie shell.
6. Cover and refrigerate.

This pie is best if left to meld overnight, but is usually firm enough to serve after about an hour. If you use good quality chocolate, you can usually get away with less and not sacrifice any decadence. The more chocolate you use, the firmer the pie will be... Avoid using too much peanut butter, as it can overpower the flavour of the pie. Some peanut butters impart a slightly gritty texture.

Assuming you use Soy milk and good dark chocolate this pie is totally Vegan, cholesterol-free, loaded with calcium, isoflavones, and protein, and is much lower in fat than you would expect (there is more fat in the margarine used to bind the crust than in the entire filling). Oh, and it's mighty darn tasty... It is always fun to bring to gatherings just to watch unenlightened people's faces curl up when they hear the “T” word...

Peace... N.