Step 1

Place chocolate in a microwave safe bowl. Microwave in 20 second increments, stirring each time, until melted. You could also do this over the stovetop on low heat.

Step 2

Place tofu, creamer, peppermint extract, and melted chocolate in a food processor and blend until smooth, scraping any hardened chocolate from the sides with a spatula as needed. Add Cocowhip and blend again.

Step 3

Pour filling into pie crust. Freeze for about three hours, or until set. If pie gets too frozen, let it sit at room temperature until it softens up a bit. Depending on how firm your tofu is, it may be quicker. Slice and serve garnished with Cocowhip. Store any leftovers in the freezer.