Each month, as a part of The Recipe Redux (a group of registered dietitians and healthy living bloggers) we create a themed recipe that is made a healthier or lightened-up. This month’s theme is pie, because who doesn’t love to splurge on a delicious slice of pie every now and then?! This lightened-up whipped chocolate toffee pecan pie is made with a heavenly flourless pecan crust.
There is no added sugar in this recipe, the sweetness comes from a hint of maple syrup, semi-sweet chocolate chips and chopped up Heath bars. This pie is stored in the freezer, so it’s easy to slice. You get a nice crunch from the Heath bars in every silky, chocolatey bite. So good!!
Whipped Chocolate Toffee Pecan Pie #RecipeRedux
For the crust
- 2 cups pecans
- 3 tbsp melted butter
- 2 tbsp coconut sugar
For the filling
- 8 oz reduced-fat cream cheese, softened
- 1 cup semi-sweet chocolate chips
- 1 tbsp real maple syrup
- 1 tsp vanilla extract
- 2 tbsp half and half
- 2 cups Truwhip whipped topping (an alternative to cool-whip)
- 2 (1.4oz) Heath bars, chopped
- For the crust:
- Preheat oven to 350 degrees F
- Combine pecans, butter, coconut sugar and in a food processor
- Pulse until ground
- Press into the bottom and sides of a 9" pie plate
- Bake for 10-12 minutes and cool
- For the filling:
- Melt chocolate chips in the microwave for 1½ minutes, stirring every 30 seconds to allow to cool
- In the bowl of a stand mixer, combine cream cheese, vanilla, half and half, maple syrup and cooled chocolate. Blend until smooth. Stir in Heath bars and fold in whipped topping. Pour into cooled pie crust, cover and freeze for at least 3 hours before slicing (pie should be firm). Store leftover pie in the freezer.
Be sure and check out more pie inspiration from my Recipe Redux friends below!