Dice the cold margarine and place all of the crust ingredients (EXCEPT WATER) into the bowl of a food processor and pulse a few times, just until the pieces are the size of peas.
With the machine running, pour the ice water down the feed tube (a tablespoon at a time) and pulse the machine until the dough begins to form a ball.
On a floured surface, shape and roll into a ball. Wrap in plastic wrap, flatten and refrigerate for about 30 minutes.
On the same floured surface, roll the chilled dough until it's slightly larger than your pie dish, crimp edges. Using pie weights (or just foil), blind bake at 450 degrees for about 4-5 minutes. Remove foil and bake until crust is golden brown. Cool on a wire rack. NOTE: The foil (or pie weights) keep the crust from puffing up and becoming misshapen.
TO MAKE THE FILLING:
In a small saucepan, combine sugar and silken tofu that you have either whisked aggressively or beaten with a hand mixer until smooth beforehand. Cook over low heat, just until sugar dissolves. Remove from the heat. Stir in chocolate and vanilla until completely smooth. Cool slightly.
In a small bowl, cream margarine. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
In the bowl of an electric mixer, beat the coconut milk (SOLID PARTS ONLY) until it begins to thicken. Add confectioners sugar and beat until stiff peaks form (see photo). Fold into chocolate mixture. PLEASE NOTE: The coconut whipped cream will only work if you use the solids from the can, save the liquids for your next smoothie :)
Pour into crust. Chill for at least 6 hours before serving.
Garnish with coconut whipped cream and shaved Valrhona Dulcey chocolate. Refrigerate until ready to enjoy!