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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Love your recipes, CCK! Just FYI, SILK Almond Milk contains NO carageenan.
I was just wondering how this would work with the pecan-chocolate crust used for the “raw vegan chocolate cheese cake”? I’ve had nothing but raves for that recipe. I just don’t know whether it would work since the Pecan Pie requires baking.
I tried this recipe over the weekend and it was awesome!!!! I loved how easy it was to make also.
Really you never met someone that called Jimmies Jimmies? You just did. I grew up in Massachussets and that is what we called them and they still do. 🙂
Could you pour the batter into individual ramekins for a baked pudding? I wonder how long to bake them like this.
Sure!
I made this pie for Thanksgiving after FINALLY finding mori nu tofu, and it was a huge hit. Thank you!
I have this pie in the oven. How do I know when It’s done??
When the time is up, take the pie out and let it sit overnight in the fridge, during which time it will firm up.
That really doesn’t answer my question. Most ovens bake differently. I want to know how I can test the pie to know it’s the correct doneness, such as , if a knife comes out clean or not.
Thanks for the recipe. Can I leave out the cocoa powder for a regular pecan pie? Should I adjust other ingredients then?
My Mom always taught me to say “puh-cahn”, explaining that a “pee-can” is something a truck driver keeps under his seat.
Oh I can’t wait to make this again. Loved it. Thanks CCK.