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1
Process cookies and 3 tablespoons of melted butter in a food processor until the mixture looks like fine crumbs, about 1 minute.
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2
Shape the crumbs into a pie crust, using a 9-inch pie plate.
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3
Start from the middle and work your way to the edges, then up the sides, up to the top rim.
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4
Bake the crust in a 350 degree oven for 10 minutes, the remove to cool.
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5
Once cool enough to handle without oven mitts, place the crust in the refrigerator for an hour.
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6
Put the graham crackers in a zip-top plastic bag, seal the bag, and break them up with your hands.
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7
When they get too small to break, roll a rolling pin back and forth over the bag until the crackers are tiny crumbs.
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8
In a saucepan set over medium high heat, combine 5 tablespoons of melted butter, peanut butter, cane sugar, and the graham cracker crumbs.
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9
Stir until combined, then remove from heat to cool.
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10
Pour water into a saucepan so it fills it up about a half-inch.
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11
Turn the burner on to medium and bring the water to a simmer.
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12
Set a metal or glass bowl on the saucepan and place the chocolate in the bowl.
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13
Stir the chocolate occasionally as it melts over the simmering water.
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14
Don't let any water get into the chocolate or it will get hard or stop melting.
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15
Once the chocolate is completely smooth, use oven mitts to remove the bowl from the pan.
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16
Process the melted chocolate, tofu, and honey in a food processor until completely smooth, about 30 to 45 seconds.
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17
Add the vanilla and process until combined.
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18
Remove the crust from the fridge.
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19
Pour the cooled peanut butter filling into the bottom of the pie crust and smooth it out with a spatula.
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20
Then pour the chocolate filling on top and smooth it out.
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21
Cover the pie with plastic wrap and chill for at least 3 hours before serving.
