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
More Healthy Thanksgiving Recipes:
You might have just saved the holidays for me…thank you! My favorite pie, here, and being gluten and sugar intolerant I could no longer have it. Can’t wait to try this.
PS. The sprinkles and jimmies debate: I learned from an etymology documentary that jimmies was actually what they called CHOCOLATE sprinkles…but the exact root is up for debate, either having very racist overtones (the most common theory, but unproven) or named after its founder named Jimmy (but doubt exists about that “founder’s” actual name). Food for thought!
I live in S.E. Virginia and it is pecan ( like a can of fruit).
I say puh-KAWN. I made this pie and your ultimate fudge pie for Thanksgiving, both with your easy chocolate pie crust with cashews and coconut. So delicious! I linked to both pies in my thanksgiving roundup. https://yummyhealthyblog.wordpress.com/2015/11/25/healthy-thanksgiving-menu/
We argue within the same family about how to say pecan. We are all from North Carolina and we draw battle lines about who is correct. We also can’t agree on BBQ either. This has been going on for centuries in the south!
Katie, this looks so good! I can’t wait to try this one!
Pretty tasty, but definitely better after hardening a bit in the fridge – I wasn’t a big fan of the gooey straight-out-of-the-oven taste or texture. As for “pecan,” I believe I pronounce it /p^kan/ – it always irked me as a child when people would pronounce it /pikaen/, but I’ve gotten more accepting over the years!
could i use something other than silken firm tofu because i cant find it ANYWHERE
btw this looks AMAZING
I wish you’d stop suggesting agave in your “healthy” recipes. It is NOT a healthier alternative to sugar or corn syrup! It’s very heavily processed and has a higher fructose level than HFCS.
Looks amazing! Does the nutritional count include the pie crust?
Yes!
Do you typically serve this cold, straight out of the fridge? Or heat it up a bit in the oven?
Either way is really good!
Hi,
Any substitutes for tofu that you can suggest? Thank you for all of your amazing recipes!
Tracy