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Preheat the oven to 450°F. Roll out pastry to fit a 9-inch pie plate. Transfer the pastry to the pie plate. Trim the pastry to ½ inch beyond the edge of the plate and flute the edges. Line unpricked pastry with a double layer of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Editor's Tip: When preparing a pie shell, it's very common to prick the pastry with a fork before blind baking. In this case, you can skip that step. The dried beans or pie weights will keep the crust from moving around or bubbling up during the blind baking.
Bake for eight minutes. Remove the foil and weights, and bake five to seven minutes longer or until golden brown. Cool on a wire rack.
In a blender or food processor, combine the tofu, honey, vanilla and almond extracts. Cover and process until smooth. Add the melted chocolate. Cover and process until blended. Editor's Tip: Make sure the tofu is room temperature before adding the melted chocolate. Otherwise, the chocolate could become granular when it hits the cold tofu.
Transfer the filling to the pie shell. Cover and refrigerate for at least two hours. If desired, garnish with whipped cream and strawberries.