1 cup raw pecans (plus extras for garnish)
12.3 oz silken-firm tofu (one Mori-Nu package)
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 don’t want a molasses flavor)
2 tbsp cocoa powder
1 prepared pie crust

1 cup raw pecans (plus extras for garnish) 12 3 oz silken-firm tofu (one Mori-Nu package) 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) 2 tbsp molasses (or more agave, if you don’t want a molasses flavor) 2 tbsp cocoa powder 1 prepared pie crust

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.