Once we start celebrating we can’t stop!  Hubby and I haven’t been on a date just in so long.  And now we get two nights in a row.  Following on the heels of last nights date-night-out, tonight was date-night-in.  We shipped the kids off to Granny’s house so that we could pop a bottle of champagne and enjoy a scrumptious dessert and quietly spend time together.  Isn’t it bad when you hope each other wants to just skip the date and catch up on some sleep?  Ha ha.

I really wanted to try out this recipe that I found because hubby loves Pecan Pie and he loves chocolate, so when I found this Chocolate Pecan Pudding Pie recipe I knew I would have to spoil him with it one day soon.  I was so nervous because I substituted the heck out of it, but it turned out SO WELL.  It is a not-too-rich, not-too-sweet creamy delectable delight.  The dessert takes some time, but it is definitely worth it.  It probably wouldn’t have been so bad if I had planned ahead and made it the day before I was going to serve it.    I hope you enjoy it as much as we did.

Chocolate Pecan Pudding Pie with Nut Crust

Nut Crust

  • 1 C almonds
  • 1 C chopped pecans
  • 1/2 C whole wheat flour
  • sea salt
  • 1/2 C unsweetened cocount
  • 18 dried dates, pitted and chopped (or 8 large dates)
  • 1/4 C coconut milk

Filling

  • 3/4 C milk
  • 1/4 C whole wheat flour
  • 1/2 ripe banana
  • 3/4 C dark chocolate chips (I bouht Giradhelli 60% semisweet chocolate)
  • 1/2 C maple syrup
  • 1 tsp vanilla
  • 1/2 C coconut milk
  • 1 C chopped pecans
  • 1/2 C unsweetened coconut
  • Mint leaves, for garnish

For the Crust

  1. Preheat oven to 325 F
  2. Combine the almonds, pecans, flour and a dash of salt in a blender and grind to a fine meal.  Transfer to a large bowl and add the coconut.
  3. Combine the dates and coconut milk in a food processor and process until the dates begin to soften and become a gooey mass, about 1 minute.
  4. Add dry ingredients into the food processor with the dates and mix until it will hold together when squeezed.
  5. Transfer to a 9″ pie pan (mine made more so I ended up with a 9″ pan full and a small 6″ pan full too). Press the nut meal into the bottom and sides of the pan.  With a fork prick several holes into the bottom of the crust. Set aside.

For the Filling

  1. In a blender combine the milk and flour and mix thoroughtly.  Add the banana and puree.  Set aside.
  2. In the top of a double boiler over simmerin water, melt the chocolate chips (if your stove has a special warmin burner that slow low heat can work for melting chocolate too).
  3. In a large bowl, combine milk mixture, maple syrup, vanilla, coconut milk, pecans, and coconut.  Add in the melted chocolate.  Mix well. 
  4. Pour the filling into the crust and spread evenly.
  5. Place the pie on a cookie sheet and cover with aluminum foil and back for about 35 minutes, until filling is firm.
  6. Remove from oven and cool for 30 minutes. Ten refrierate for at least 2 hours before servin.
  7. Garnish each slice with a few mint leaves.
  8. Enjoy with someone you love.

(adapted from Grub: Ideas for an Urban Organic Kitchen)

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