Making this one for Thanksgiving Dinner

From The Joy of Vegan Baking

Graham Cracker Crust

Ingredients
1 1/2 cups fine graham cracker crumbs
5 tbsp nondairy butter, melted
1/4 cup sugar
1/4 tsp cinnamon

Preheat oven to 350. LIghtly oil a 9 inch pie pan. Mix together the graham crackers crumbs, melted butter, sugar and cinnamon with a fork until all the ingredients are moistened. Spread the mixture evenly in the pan. Using your fingertips, firmly press the mixture over the bottom of the pan. Bake until the crust is lightly browned and firm to the touch, 10-15 minutes.

No Bake Chocolate Peanut Butter Pie

Ingredients
2 cups nondairy semi sweet chocolate chips (I used a 10 oz bag and filled the rest up with raw cocao nibs to give it a dark chocolate taste)
12 oz silken tofu
1 1/2 cups peanut butter, smooth
1/2 cup nondairy milk
1 Graham Cracker Crust

Melt the choc chips in a double broiler. In a food processor, combine tofu, p-nut butter, milk, and melted choc. Blend until smooth, adding more milk if desired. Pour the filling into the crust and refrigerate for 2 hours.

Simple and delicious.