Paleo Pecan Pie

By Rachel Conners @bakeritablog

This Paleo Pecan Pie is a healthier version of a holiday favorite! This recipe is a gluten-free, grain-free, refined sugar-free alternative to traditional pecan pie with the best Paleo pie crust I’ve ever tried!

Phew, just barely sneaking in one last Thanksgiving recipe before the big day. This is a good one though, so listen up: I took a super guilty, sugar-free favorite and I made it way more guilt free. This pie proves that pecan pie sooooo does not need corn syrup to be good (in fact…it’s way better without that nasty stuff).

Pecan pie is a favorite of mine, and has been ever since this recipe entered my life. It’s full of browned butter and brown sugar and tons of pecans. That recipe is absolutely delicious, and is what this one is based off of. However, that one, though corn-syrupless as well, is still full of sugar and definitely a sinful treat.

This version of pecan pie went totally Paleo, nixing the gluten, grains, refined sugars, dairy, and butter, in favor of the more wholesome almond flour, coconut sugar, and coconut oil. The pie is still chockfull of pecans, and don’t worry – you won’t be missing that flaky pie crust either.

Perhaps one of the best things to come out of this recipe are this pie crust. I’ve been getting frustrated with Paleo pie crusts recently. I kept trying press in crusts, avoiding rolling out dough because it’s one of my least favorite kitchen tasks, but everything just tasted too chewy and burnt too quickly and just wasn’t right. 

This time, though, I switched methods. To make this flaky crust, your going to use solid coconut oil and cut it into the almond flour, similar to what you’d do for normal pie crust with butter and flour. The egg gets stirred in to bring the dough together, and the crust gets a chill in the freezer to re-solidify the coconut oil, creating that flaky texture we all love. I rolled it out between parchment sheets, making it super easy to transfer to the pie pan and nixing the need for any extra flour.

This is a pie crust I’ll be using again and again (in fact, I’m using it for more pies on Thanksgiving!). And with this pecan pie filling, the combo is irresistible. The sweetness of this pie is subtle, not that cloying sweetness that comes from traditional pecan pie. I hate the typical almost-gelatinous layer of sugary goo that fills normal pecan pies, and this one avoids that with a more subtle and flavorful filling that is definitely not lacking in crunchy pecans.

Best of all? You can sneak an extra slice without the guilt. This Paleo pecan pie got a huge thumbs up from everyone who tried it, even the traditional pecan pie lovers. My grammy declared it one of the best things I’ve made, and for it being a healthy treat, that’s about as high of praise as it can get!

Enjoy, and Happy Thanksgiving!

Print Paleo Pecan Pie

Ingredients

    For the pie crust
  • 2 cups blanched almond flour
  • ¼ teaspoon salt
  • 1/3 cup coconut oil, solid
  • 2 tablespoons coconut sugar
  • 1 egg, beaten
    • For the filling
  • 3/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 2 eggs, room temperature
  • 1 tablespoon almond flour
  • 1 tablespoon almond milk (or any non-dairy milk)
  • 1 teaspoon vanilla extract
  • 2 cups pecans, chopped

Instructions

    For the crust
  1. In a medium bowl, stir together the almond flour, coconut sugar, and salt. Add in the coconut oil and using a fork (or your fingers), cut into the almond flour until the coconut oil is in mostly incorporated. Stir in the egg until the dough is slightly moist and forms a ball. There may be streaks of coconut oil running through your dough.
  2. Press the dough into a disk and wrap in plastic wrap. Place in the freezer while you prepare the filling, or place in the refrigerator if not using immediately (can keep in fridge for up to 1 week).
  3. When ready to bake, roll out your dough in between two sheets of parchment into a 12-inch circle. Lay dough into a 9-inch pie dish (not deep dish).
    4. For the filling
  4. Preheat the oven to 425°F.
  5. In large bowl, beat the eggs until slightly foamy. Stir in the maple syrup, coconut sugar, and coconut oil. Whisk together until fully combined. Stir in the almond flour, almond milk, and vanilla. Add the pecans and stir until they are fully coated.
  6. Pour the mixture into the prepared pie dough. Bake in the preheated oven at 325°F and bake for 45-50 minutes, or until the top no longer jiggles in the center. Cool completely in the refrigerator before slicing and serving.
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