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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Is the tofu base liquid-y enough so that the chopped pecans “float” to the top while the pie is baking like a non-vegan pecan pie, or do they pretty much stay where they are when you stir them in, so if you want pecans on top you have to actually stick them on there?
Stick them on top.
My dad loves pecan pie! Can’t wait to try this!
Is there anyway to make a NOT chocolate version of this though?
I’m sure there is, but I haven’t tried experimenting yet!
When you chill the pie does it go straight from the oven to the fridge? I want to make this pie tonight!
I’d let it cool first. Maybe 20 minutes or so?
I’m from Philly, and I say Jimmies!!! Rainbow jimmies, chocolate jimmies. I live in Michigan now, though, so I have to catch myself before I say it and auto-correct to sprinkles or they look at me like I’m crazy. Never heard anyone outside of Philly refer to the sprinkles vs jimmies debate. LOVE your recipes. Keep ’em coming!
I would really like to make this for Thanksgiving, but had a question: I really like bourbon flavor in my pecan pie. Do you think I could add some bourbon to this and it would still come out right?
what do you say, will it work as a raw cake?
I just keep making this whenever I entertain and it’s a huge hit (even for people who eat regular pecan pie with all the sugar and syrup that is in it.) I only used 1/3 c. maple syrup and it is sweet enough for me.
I’m trying to create a Vegan Bourbon Chocolate Pecan Pie. Most recipes call for a 1/4c bourbon to be added to the filling. Could the same be done here? Recommendations?
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:)