Carob Brownie Pie

Submitted by So Cal Gal

"A sweet little treat that's sure to please any carob lover. And it's a cinch to make! (Slightly adapted from a recipe in Recipes from the Old Mill: Baking with Whole Grains.)"

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 1 pie
• Serves: 8

ingredients

• 1⁄3 cup whole wheat flour
• 1⁄3 cup wheat germ (toasted or raw)
• 1⁄3 cup carob powder (or cocoa powder)
• 1⁄4 teaspoon salt
• 1⁄3 cup light olive oil
• 1⁄3 cup granulated sugar
• 1⁄3 cup clear honey
• 2 teaspoons vanilla extract
• 2 eggs, large
• 1 (7 ounce) can Reddi-wip topping (or generic clone)
• 1⁄2 cup pecans, chopped

directions

1. Preheat oven to 350 degrees.
2. Lightly grease a 9 inch glass pie plate.
3. In a large mixing bowl, whisk together whole wheat flour, wheat germ, carob (or cocoa) powder, and salt.
4. In a medium mixing bowl, whisk together light olive oil, granulated sugar, clear honey, vanilla extract, and eggs.
5. Add wet ingredients to dry, and whisk until just combined; then pour batter into prepared glass pie plate.
6. Bake for 25 minutes.
7. Transfer baked brownie pie to a wire rack to cool completely; then cover, and refrigerate for 24 hours (for a more moist texture).
8. To serve: top each piece with 2 tablespoons (or more) of Reddi-Wip topping and 1 tablespoon of chopped pecans.