• Preheat your oven to 350°F/175°C.
• Prepare the pie crust as directed in the link above and roll it out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust for 10 to 12 minutes until golden brown. Remove from oven and set aside to cool.

For the Chocolate Custard

• In a saucepan combine the sugar, cocoa powder, cornstarch, and salt. Stir with a whisk to combine.
• Turn on the heat to medium-high and add the plant-based milk. Stir occasionally to make sure the custard doesn't burn. Bring this to a boil and then reduce heat to medium and simmer for a minute or two until you have a thick mixture in the pan. Remove from heat and add the unsweetened chocolate.
• Place the tofu in a food processor and pulse until smooth. Add the chocolate mixture from the saucepan and pulse it all together until a smooth consistency is reached.

For the Vegan Meringue

• Pour the liquid from one can of chickpeas into a mixing bowl, along with the cream of tartar. Mix for a minute or two until it becomes frothy.
• As you're mixing, add the powdered sugar a little at a time. Stop and scrape down the sides of the bowl. Continue to mix at medium-high speed until soft peaks form. Then add the vanilla and mix to incorporate it.

For the Chocolate Meringue Pie

• Spoon the chocolate custard into the prepared pie crust. Top with meringue, spreading it to the pie crust, creating a seal with the crust. Create wispy dollops of meringue across the top of the pie (these wispy parts will brown more quickly and create a beautiful, artistic look to the meringue).
• Place the pie in the preheated oven and bake for 15 to 20 minutes until the meringue just begins to brown. Turn the heat up to 375°F/190°C and cook for another 5 to 10 minutes until the meringue has golden edges.
• Remove the pie from the oven and cool for about an hour. Refrigerate for one to two hours before serving.