"Do vegetarians eat animal crackers?"--Unknown

Healthy Chocolate Pecan Pie with Graham Cracker Pie Crust Recipe

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This recipe for Healthy Chocolate Pecan Pie with Graham Cracker Pie Crust, by , is from Healthy Baking Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Broder

Category:
Category:

Ingredients:  
Ingredients:  
Pie Crust:
1 1/2 cups crumbs of Homemade Graham Crackers*, or 10 graham cracker sheets
3 tbsp oil or a vegan butter spread like Earth Balance, or 3 tbsp milk of choice for a low-fat crust

Pie Filling:
1 cup raw pecans (plus extras for garnish)
12.3 oz organic silken-firm tofu
2 tsp pure vanilla extract
1/4 tsp salt
2 tsp cornstarch or arrowroot
1/2 cup agave or pure maple syrup (See nutrition link, below, for a sugar-free idea)
pinch uncut stevia OR 1 tablespoon sugar
2 tbsp molasses (or more agave, if you donít want a molasses flavor)
2 tbsp cocoa powder

Directions:
Directions:
Pie Crust:

STEP 1: In a food processor, process crackers into fine crumbles. Add the milk or oil (or buttery spread) and process again to combine. Pour the now-sticky crumbs into a prepared pie pan, and smush down very firmly with your hands or a sheet of wax paper. (Be sure to smush down VERY hard if using the milk version, as the lack of fat will make this crust crumbly if you donít.) You can go up the sides if desired, and if you need a larger crust simply add more graham cracker sheets and milk of choice (I used almond milk) until it reaches the same consistency as the original recipe. Thereís no need to pre-bake; just pour desired pie filling on top and then bake the pie according to whatever particular recipe youíre making. This also works great for no-bake pies or even freezer pies!

Pie Filling:

STEP 1: Blend all ingredients, except pecans, in a food processor until very smooth. Then add the pecans and pulse a few times until theyíre chopped.

STEP 2: Pour into a prepared pie crust, and top with additional pecans if desired. Bake in a preheated oven at 350 degrees, for 45 minutes.

NOTES: If you serve the pie immediately, itíll 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.

Servings: 6 slices

Number Of Servings:
Number Of Servings:
6 slices
Personal Notes:
Personal Notes:
(source: Chocolate Covered Katie)

I made this, along with a traditional pecan pie, for my dad on Thanksgiving and in a blind taste test, he liked this one better!

Nutrition facts per slice:

245 calories
3 grams fiber
0 mg cholesterol
13g fat (heart-healthy, unsaturated fats from the pecans)
5 grams protein
and 14% RDA for iron

*You can find the recipe for Homemade Graham Crackers at chocolatecoveredkatie.com/2011/11/04/smores-graham-crackers/

 

 

 

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