In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter and 1/2 cup of soymilk. Blend until very smooth, adding more soymilk if desired.
Pour the filling into a graham cracker crust and refrigerate for at least 2 hours.
Optionally, after chilled, the pie can be topped with a hard chocolate shell. Melt 1 cup of chocolate chips, and pour over top. If desired, add chopped nuts. Refrigerate for an additional 2 hours to set the chocolate.
Notes
The soymilk can be substituted with any other milk.