Do you want to know my secret to cooking? I like to….no, no. I can’t give out my secret.
I found this recipe for A Pie Named Blondie from A Taste of Wonderful a number of months back. It has been open in my browser waiting for me to make it. But with most recipes, I never make it exactly like the original recipe. Not that there is anything wrong with the original, I just may have different ingredients on hand or dietary restrictions.
The original recipe called for 1 1/2 cups of gluten-free flour (she used King Arthur). I rarely buy pre-packaged gluten-free flour blends, but make my own instead. Furthermore, with most chocolate recipes, I love the combination of bananas and chocolate. The original called for applesauce. There’s nothing wrong with applesauce and it’s a great addition to any recipe where you use an egg substitute. Bananas act similarly. Finally, I left out the coconut because I wasn’t in the mood for them and I used chopped pecans instead of walnuts.
Having said all the above, check out the original recipe because I made very few adjustments. Pick whichever recipe works best for you. (You can even follow the same recipe and use whole wheat flour and an egg, if you have no food allergies.) It is a delicious treat though, so you must make it! It was fantastic right out of the oven with ice cream. I even ate it for breakfast (hehe) warmed up and drizzled with maple syrup. Oh, I forgot to tell you about the awesome crunch around the edges and chewiness in the middle. Yummy!
Chocolate Chip Pecan Cookie Pie
Recipe adapted from http://tasteofwonderland.wordpress.com/2011/11/29/a-pie-named-blondie. This recipe can be made into bars by simply using an 8x8 pan.
- 1 EnerG egg replacer
- 1 bananas
- 1/2 cups grapeseed oil
- 1 1/2 teaspoons vanilla
- 3/4 cups brown sugar
- 1 cups rice flour
- 1/2 cups tapioca flour
- 1/4 cups Old-Fashioned Oats
- 1 teaspoons guar gum
- 1/4 teaspoons baking soda
- 1/2 teaspoons cream of tartar
- 1 teaspoons salt
- 1 teaspoons cinnamon, ground
- 1/2 + cups mini chocolate chips (like Enjoy Life)
- 1/4 + cups pecans
Preheat oven to 350 degrees.
1. Whisk EnerG egg replacer (1 1/2 tsp powder + 2 Tbsp water; or 1 egg). Smash/puree 1 overly ripe banana until there are no lumps. Add banana, oil, and vanilla to the egg replacer and mix thoroughly. Add sugar and mix well.
2. Mix together dry ingredients. Add to wet ingredients and stir well by hand to combine. Add in chocolate chips and chopped pecans (you could use any other nut and/or shredded coconut); mix well.
3. Grease pie dish (you could also use an 8x8 pan) and spread batter into dish. Sprinkle additional chocolate chips and chopped pecans on the top.
4. Bake in oven 25-30 minutes, or until brown and cooked through.
Serve with allowed vanilla ice cream or whip cream. (Or eat it for breakfast like I did, warmed with maple syrup.) Yum!
Recipe shared at Full Plate Thursday, Slightly Indulgent Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, We Are That Family, Sweet Tooth Friday, Allergy-Friendly Lunchbox Love, Allergy-Friendly Friday, and Thriving on Thursdays.