Have you ever used the silken tofu? This is a dessert recipe so maybe won't work if you're looking for a meal, but this pie actually tastes like a giant reses cup!

12 oz silken tofu
1 1/2 cups natural peanut butter (I prefer crunchy, but you can use creamy)
2 cups semi sweet chocolate chips
1/2 cup soy milk (this is a touch and go amount, however much you need to make it blendable/pourable consistency but you don't want it too run-y)
Graham cracker pie crust

Melt chocolate chips over a double boiler and then add all ingredients to a blender or food processor. Once all ingredients are mixed to creamy perfection, pour into your pie shell. Refrigerate for 4 hours and then see how long it takes you to finish the whole pie!