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Prepare the pie crust: If using my recipe for Easy Vegan Pie Crust, prepare as instructed, transfer to a pie pan, line with foil and pie weights or dried beans/rice, and bake for 15 minutes at 350 degrees F. Carefully remove the foil with the pie weights and bake for 5 more minutes. Remove and let cool while you make the filling. Alternatively, use a store bought crust.
Make the chocolate filling: Melt the chocolate chips in a microwave in 30 second intervals, stirring in between, until melted. It took me 1 ½ minutes. Let it cool for a few minutes. Then add the melted chocolate chips to a blender along with the silken tofu, almond milk and sugar. Blend until very smooth.
Pour the filling on top of the crust. Place in the refrigerator to chill for at least 2 hours. The pie will firm up as it cools.
Once the pie has chilled, top with vegan whipped cream and chocolate shavings, if desired. You can also serve each slice with a dollop of whip. Serve and enjoy!