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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I would suggest omitting the molasses – it has quite a noticeable taste. Other than that, this pie was delicious!
Try Organic Rice Syrup instead of molasses. I LOVE it in pecan pies!
I was curious about this – thanks for the tip!
Hey Katie 🙂 saw this recipe when you first posted and now looking back at it to make for Christmas this year. I was wondering, if I take out the cocoa, do you think it would have to be replaced with anything to keep the texture?? We don’t have chocolate pecan pie over here in the UK ((that I have seen, anyways 😛 )).
Also, we in the UK say pee-cAn 🙂 and never say “jimmies”, we have “sprinkles”, “hundreds-and-thousands” and “sugar strands” 🙂
Jade C 🙂
Hey! Did you try it without the cocoa? If so, how did it turn out?
Thanks so much for this delicious recipe! I was delighted to find a non-dairy, lower-calorie dessert. Just made the recipe tonight for Thanksgiving tomorrow. it was yummy & gooey like you said. I love chocolate a whole bunch so I added 1/3C of chopped 70% & 100% cocoa mixed chocolate….yum! I also added 2TBS of bourbon…yum! BTW, this was my first experience baking with tofu and I’m no larger intimidated!
Keep up the great work!
Just wanted to let you know that my toddler son is OBSESSED with this pie! He helps me bake and I always let him lick the spatula when we’re all done. Well that was a big mistake because now I have to make sure he’s out of sight whenever I open the fridge so he doesn’t come running for “PIEEEEEEE MAMA PIEEEEEEE!” It’s so delicious I can’t imagine that I’ll ever make a pecan pie any other way. Hopefully we don’t get too tempted before our late Thanksgiving dinner this weekend : )
What could you use in the place of tofu if you do not prefer to use it?
Ive never heard of jimmies but we either call them sprinkles or hundreds and thousands in Australia
is there anything that i can replace the tofu with?
since im not a vegan
is there a soy free version? can i uses ricotta? thank you:) u rock:)
Jimmies are the chocolate sprinkles. Been calling them that for
60+ yrs. 🙂
I just found your website tonight as i was looking for an organic chocolate hazelnut spread MOST similar to Nutella……can’t wait to try your recipe! But now i’m looking at all these other recipes and my oh my……….i have a happy road of baking ahead of me:) I’ve been trying to do everything healthier lately (though everyone thinks i was good about it already) but, now i have a ten month old little girl and i know whatever my husband and i eat she will be eating someday too. It makes me rethink everything and learn exactly what is in the food i buy ….i’m happy to know i will be able to make wonderful treats like these for her:) Thank you!!!