Crunchy Chocolate Truffle Pie

(From October 2005 Vegetarian Times, p. 82)

1 cup semi-sweet chocolate chips
1 12-oz container firm silken tofu
1/2 cup pure maple syrup
1 cup creamy peanut butter
1 9-inch graham cracker pie crust
1/2 cup chopped chocolate covered pretzels

1. Place chocolate chips in microwave-safe bowl and microwave on
high for 30 seconds. Stir and heat 30 seconds more. Continue until
chocolate is just melted.

2. Combine tofu and maple syrup in food processor and blend 3 
minutes or until very smooth. Add peanut butter and process until
smooth. Do the same with the melted chocolate.

3. Pour mixture into pie crust, smoothing the top; refrigerate 20
minutes. Sprinkle pretzels on to and serve, or keep chilled until
ready to eat.