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!
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
Have you made this recipe?
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Julia says
Hi Katie! Have you made this pie ahead of time and tried freezing it? I have to travel the day before Thanksgiving and won’t have time to make it the day of!
Jason Sanford says
Probably the tofu texture would be weird.
A.J. says
Can you please tell me the equivalent amount I need if using cashew butter? What would that be in cups?i
Jason Sanford says
12 oz is 1.5 cups.
Heidi says
I know this goes against the whole philosophy of this site, but has anyone tried this without the cocoa powder? Or is it required for texture purposes?
Scooter T says
You say to pour the mix into a prepared pie shell but you do not give the size nor speak to what “prepared” means.
fran says
I basically completely changed this recipe. I always swap molasses for treacle so that’s what I did. I changed quantities in the recipe and added lots of brandy and extra pecans. I also put oats instead of flax seed and I used peanut butter. also added dates and winter spices too. thankyou katie for the inspiration xxx
Leana says
This delicious recipe is definitely making the world a better place Katie!
Eva says
I only found “firm tofu” instead of “silken tofu”, is there any way to turn “firm” into “silken”? Maybe adding water? It’s my first time ever buying and using tofu.
Tracie S says
In the oven as I type. Excited for Thanksgiving tomorrow. Hoping it stays well overnight in the fridge. Mine came out a lot goopier (completely made up that word) when pouring into my pie crust. Uh oh!
Stephanie says
I’m not that much of a pie person, but with my wheat allergy, I can’t have most. It’s pecan pie I miss! My favorites ever were a chocolate pecan pie and a sweet potato pecan pie. I’ll try this one–will figure out the crust situation–and then hope you commont with thouhts about how to perfect a sweet potato base for one 🙂
David says
Sounds really good. Would you be able to post the nutritional info?
Sarah says
Hello! This pecan pie looks delicious! I am thinking of making this for Thanksgiving but I have a silly question. I don’t eat tofu so is there anything special that needs to be done (like pressing it?). Or can I just open up the package and add it with all the other ingredients? I am hoping for a quick answer, if possible!!
Thank you so much!
CCK Media Team says
Hi, this calls for silken tofu, which doesn’t need to be pressed :). If there’s a little water in the package, discard that, but you can use everything else.
Sarah says
I am hoping someone can help me! Can I make this following the recipe but omitting the cocoa powder and melted chocolate and using vegan chocolate chips instead to make this as a pecan pie with chocolate chips instead of a chocolate pecan pie? Any thoughts would be greatly appreciated as I plan on making this for Thanksgiving. Thank you so much!
CCK Media Team says
Hi! Just use this vegan pecan pie recipe and add chocolate chips 🙂 https://chocolatecoveredkatie.com/vegan-pecan-pie-recipe/