Rich, gooey, and impossibly fudgy, this secretly healthy chocolate pecan pie is surprisingly delicious and perfect for the holidays!
Of course chocolate.
Would you expect anything less from a chocolate covered blog?
This secretly healthy pecan pie is the perfect balance of gooey, chewy, rich, and sweet.
If you can’t stop eating the raw batter, you know a recipe’s going to be good!
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Above – Watch the video of making the chocolate pecan pie
How do you pronounce “pecan”? I always said it pee-can (like toucan) until I moved to Texas.
There, people told me I had it all wrong, and it was pee-cahn, or even puh-cahn.
They take it very seriously down here… kind of like the “sprinkles or jimmies” debate.
By the way, does anyone say “jimmies”? I’ve never met anyone who does!
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The first time I made this healthy chocolate pecan pie, I used Mori Nu firm silken tofu, which added incredible creaminess and depth, not to mention added protein!
But so many people have asked, over the years, for a soy-free version that I went back to the recipe and discovered you can also use an equal amount of raw cashew butter (or make your own by soaking cashews and then blending until smooth).
So the choice is yours!
Chocolate Pecan Pie
Ingredients
- 1 cup raw pecans, plus extras for garnish
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 2 tsp cornstarch or arrowroot
- 1/2 cup pure maple syrup, honey, or agave
- 1 tbsp sweetener of choice, or stevia equivalent
- 12.3 oz silken-firm tofu (Here's a soy free version: Vegan Pecan Pie)
- 2 tbsp molasses, or additional maple syrup
- 2 tbsp cocoa powder
- 3 tbsp melted chocolate chips, optional
Instructions
- Blend all ingredients, except pecans, in a food processor until very smooth. Then add the pecans and pulse a few times until they’re chopped. Pour into a prepared pie crust, and top with additional pecans if desired. Bake in a preheated oven at 350 degrees, for 45 minutes. If you serve the pie immediately, it’ll be very gooey (not necessarily a bad thing). But if you let it chill in the fridge, it firms up quite nicely the longer it sits. The pie fills up a prepared graham-cracker crust. If your crust is bigger, you might want to make 1 and 1/2 servings or even double the recipe. I cut this pie into 9 slices for the party, but that was because people often prefer “taste-size” slices at parties with many desserts. I’d say this recipe could comfortably serve six.View Nutrition Facts
Notes
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Hey Katie! This looks amazing, could I use 2 T of maple syrup instead of molasses?
Sorry, I haven’t tried it so I don’t know.
This pie is pretty freakin good, but if you could create a healthy version of (regular) pecan pie, that would be epic!
Katie, I LOVE almond milk, I think it is way healthier, and dairy milk makes me sick. I used to always get Almond breeze unsweetened vanilla, 40 calories. THEN I discovered Trader Joes unsweetened vanilla for 40 cals. OH my gosh, so delicious you need to try it!
Katie,
Just wanted to say that I LOVE your blog. I have enjoyed TOO many recipes from it to list. I will say the only non-chocolate thing I’ve made from it was the sweet potato chili – Yum! My husband loved it too. THANK YOU for sharing your creativity with us, it has enriched our lives 🙂
Aw Heather, thank you so much for taking the time to leave such a sweet comment :).
Born in England live in Australia and in both places it’s ‘pea- can’ and sprinkles no matter what colours. I am making this tomorrow, just as my deep dish cookie pie finishes. Thank you Katie:) You have changed my eating life:)
Hi,
I can’t do soy, so Tofu is out for me…..what can I sub that w/? Thanks. LOVE your site!!
They say jimmies in Maryland. There’s even an ice cream stand near Frederick, MD called the Jimmy Cone. I had never heard of jimmies until I moved here!
I beg to differ. I grew up mere blocks from MD and never heard the term jimmy until college in Boston. It’s sprinkles all the way in the DC-area!
Definitely. Puh- cahn! It drives me insane that my husband is teaching our children to see. Pee- can and pa-JAM-as. You don’t get any puh cahn ice cream around here until you get you’re pa-jaw-mas on!!!
😉
YES, I agree.
Tried this as one of the dishes I prepared for my family’s Easter dinner, and ayup! you called it: no one believed me when I said it was healthy. Or at least most folks seemed really skeptical. So win! It went fast, long story short. And that’s inspite of the little adventure in making it. Using a my mum’s food processor from the 70s meant that part took just over half and hour till we’d achieved a satisfactory smoothness, and then I found out her oven is psychotic. 22 minutes in, I smelt something and…yeah, burning already.
Luckily the rest of the pie was fine when I cut a slice, I just dusted the top with some cinnamon and nutmeg to help cover the blackness, and filed off the burnt top edge of the crust to salvage the look and presented it in flanned out slices to focus attention on the unburnt interior. Which I had to stop my brother and mum from sampling it to extinction for “quality control”.
Wow, I thought MY food processor was old lol. It still works from the 70s?! Talk about a quality product! 😉
Just discovered your website. Wow! Can’t wait to try this and your chocolate pie!
I grew up in the Boston area, and we always called them jimmes. Pee-can’ is how we say the nut, though I’ve heard it as puh-can’. But we talk funny here anyway…. (drinking fountain is a bubbler; Coke, ginger ale, etc, are tonic; milk, syrup and ice cream all mixed together is a frappe. Oh well….)