1Prepare Baked Oil Pastry:
Preheat oven to 450 degrees. In a medium bowl, stir together flour and salt. Add vegetable oil and milk all at once. Stir lightly with a fork, then form into a ball. On a lightly floured surface, slightly flatten dough. Place in fridge for 30 minutes to an hour.
2Remove dough from fridge and let set for ten minutes. Slightly flatten dough on a lightly floured surface. Roll from center to edge into a circle about 12 inches in diameter. Wrap pastry around the rolling pin and unroll into a 9-inch pie plate. Ease into pie plate, being careful not to stretch it. Trim pastry to 1/2 inch beyond edge of pie plate; fold under and flute as desired. Line pastry with a double thickness of foil. Bake for 8 minutes, remove foil and back for 5 minutes more. Cool on a wire rack while preparing filling.
Place tofu in a food processor; cover and process until smooth. Add cocoa powder, vanilla, milk, melted chocolate and sugar substitute. Process until smooth and creamy. Pour into the cooled pastry shell.
4Refrigerate for at least three hours or until almost firm. Top with whipped dessert topping if desired. Sprinkle with chocolate shavings and chopped pecans, if desired.