I made this today and it was DELICIOUS. The filling is awesome -- you could feed this to tofuphobes at a holiday gathering and have a nice inner giggle.
1 graham or chocolate crust (either buy one or make your own)
16 oz silken tofu
1 cup peanut butter
3/4 cup sugar
2 tsp vanilla extract
2 tbsp soy milk (original)
Combine tofu, peanut butter, sugar, vanilla, and soy milk in a blender or food processor and blend until smooth, scraping down sides of container if necessary. Pour mixture into pie crust and refrigerate at least two hours.
If you want it to be pretty when you serve it, I would recommend freezing it a bit to make it even more solid...it was a little difficult to get out of the pie pan without it falling apart after being refrigerated for 5 hours.
The last time I made it, I used Mori Nu Firm Silken Tofu instead of the silken in the refrigerator section and it was much more solid after just being in the fridge, but a bit of time in the freezer before serving might help it cut more cleanly.