Carob Brownie Pie - cooking recipe

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

Preparation

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