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!
You Might Also Like: Sweet Potato Brownies
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!
Trending Right Now: Keto Cheesecake – Just 5 Ingredients
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:
That looks SO good!!!!! 😀
i say jimmies 🙂 its common in boston, where i’m from. it’s so wierd to call them sprinkles.
I have lived in AZ my whole life and we always have said peh-caun. BUT when I am hankerin for it a say PEA-CAN all Exaggerated like! Wish I had found this before Thanksgiving. Guess I’ll make it now. I LOVE YOUR WEBSITE! We eat stuff from here almost daily!
Aww thank you so much!! 🙂
I just wanted to say thanks for the wonderful pie recipe. I have been eating it nonstop for the past two days… I froze it and I have to say I like it 20 times more frozen. Happy Holidays and thanks for making good food so much better!! 🙂
I love how many of your recipes incorporate tofu in desserts- I have some I’ve been meaning to use up. Does the nutrition include crust? Should we always assume that it doesn’t?
Thank you for posting this recipe. I am allergic to corn. Yes you read that right and corn syrup is one of the worst things on my list. I can handle corn starch in small doses. I will be trying this soon. I keep searching old cook books for recipes that do not have corn syrup. If you find any let me know. and I will pass some on to you. Thanks again carol.
You’ve convinced me to buy a food processor. This looks fabulous!
Definitely puh-cahn. But then, I’ve lived around North Texas my whole life.
As it is the State Tree of Texas … Texans know how it is pronounced … it’s puh-cahn. No pee in my pecans please! hehe
Just found your site. Grew up in the Dallas area but now live in the mtns of Colorado. I’m a Gluten-free vegan (due to food allergies with eggs, dairy, and gluten).
Keep up the good work!
Oh o-kay… LOL I guess my Texan friends are right! 😉
Oh. My. Gosh.
I made this for V-Day tomorrow, but I just ate 1/4 of it straight from the oven :/
Kind of defeats its healthiness, but it’s *almost* a holiday 🙂
The remains are currently chilling in the fridge, and I can’t promise I won’t be going back for another cold piece in a few hours! What an amazing recipe! Thanks!
hi Katie…just wanted to say I love your blog and i am not a vegetarian !!! LOL… my mom always used to say “jimmies” for sprinkles…this brought back some great memories… thank you !!!
aww thank YOU! 🙂