This gluten free and paleo pecan pie is the perfect dessert to have at your table. It's decadent yet light and the filling is firm but gooey without the excess stickiness you may find in a regular pecan pie. You also won't get any corn syrup in this pie, as it's made with real maple syrup and coconut sugar. It is gluten free, dairy free, and paleo.
Why is gluten free pecan pie so great?
- The pie crust can be made 1-2 days ahead of time.
- There is no corn syrup inside. It's sweetened naturally with coconut sugar and real maple syrup.
- The crust tastes like the real deal... nobody will know it's gluten free!
- It keeps at room temperature for a few days, so don't worry about how you will store leftovers (if there will be any!) 😉
Is paleo pecan pie served warm or cold?
It can be left at room temperature for 2-3 days.
You can alternatively store it in the refrigerator for up to 4-5 days, but I'd let it sit at room temperature for 2 hours before serving.
Paleo pecan pie ingredients & substitutions
Inside the pie filling, you will need a short list of ingredients:
- Pecans
- Eggs
- Coconut sugar
- Maple syrup
- Coconut flour
- Coconut oil
- Sea salt
- Vanilla extract
FAQ's about paleo pecan pie
Can I use different amounts of maple syrup and coconut sugar?
No. I actually wouldn't even recommend flipping the amounts. I've only tested it one way, and I don't know if that would effect the texture of the filling or if it would set properly.
Can I use butter instead of palm shortening in the crust?
Absolutely. Cut into 1" cubes and add to the food processor.
What about using tapioca flour instead of arrowroot flour?
It can be done. I would recommend using arrowroot, but if you only have access to tapioca flour, it'll do.
Can I skip refrigerating the dough?
I would not. It makes rolling it out a whole lot easier and reduces shrinking while baking.
Top tips to make this gluten free pecan pie come out perfect
- Refrigerate the dough before rolling it out.
- Take your time pressing the pie crust. You want the edges to be even.
- Do your best to roll out the dough evenly to ensure an evenly baked crust.
- Let the pie come to room temperature before storing or serving.
If you are looking for another delicious version of paleo pecan pie, check out:
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How to make gluten free pecan pie
Preheat the oven to 375 degrees Fahrenheit. Adjust the oven rack to the middle position.
In the bowl of a food processor, pulse all of the crust ingredients except for the egg. Pulse a few times (for about 30-45 seconds) until you see thick crumbs begin to form. Add in the egg and pulse a few more times until a dough begins to form.
Roll the dough into a ball and wrap it tight in plastic wrap. Let it chill in the refrigerator for 15 minutes.
Carefully roll dough into a circle about 9" large between two sheets of parchment paper with a rolling pin. Transfer it into a 9" pie dish. You can alternatively just press the dough into the plate without rolling it. Just be patient and if the dough begins to get sticky, refrigerate it again. Do your best to make sure it is dispersed evenly throughout the pie dish.
Once the dough has been pressed into the pit dish, gently pierce it throughout with a fork. This will allow for steam to escape while it is baking.
Bake at 375 degrees Fahrenheit for about 12 minutes until the bottom has set. Remove the pie crust from the oven and let cool for at least 10 minutes before adding the filling. Turn the oven temperature down to 325 degrees Fahrenheit.
In a large bowl, whisk together the eggs until frothy, about 1 minute. Add coconut sugar, maple syrup, and coconut oil. Whisk until everything is well combined and smooth, about 1 more minute.
Add coconut flour, sea salt, and vanilla extract. Stir together. Set aside.
Add half of the pecans directly on top of the pie crust. Carefully pour the filling over the pecans and tap the pie plate gently on the counter to make sure the filling has set evenly. Carefully arrange the remaining pecans on top of the filling in whatever pattern you'd like.
Bake at 325 degrees Fahrenheit for 45-55 minutes until the pie has set and is no longer jiggly in the center. Remove from the oven and let sit at room temperature for 30 minutes before transferring to the refrigerator to cool completely.
Once it has completely cooled (about 1.5-2 hours), using a very sharp knife, carefully cut into slices and serve.
For more delicious paleo recipes like this:
Gluten Free & Paleo Pumpkin Pie
Double Chocolate Zucchini Bread
Paleo Pecan Pie
Ingredients
Crust
- 1 cup almond flour blanched
- 2 tablespoons coconut flour
- ½ cup organic palm shortening or grass-fed butter see notes
- ⅔ cup plus 1 tablespoon arrowroot flour
- 2 teaspoons coconut sugar
- ½ teaspoon kosher salt
- 1 large egg
Filling
- 3 large eggs at room temperature
- ⅓ cup pure maple syrup
- 1 cup coconut sugar
- ½ cup coconut oil melted
- ½ tablespoon coconut flour
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 ¼ cups pecans
Instructions
Crust
- Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.
- In the bowl of a food processor, pulse all of the crust ingredients except for the egg. Pulse a few times (for about 30-45 seconds) until you see thick crumbs begin to form. Add in the egg and pulse a few more times until a dough begins to form.
- Roll the dough into a ball and wrap it tight in plastic wrap. Let it chill in the refrigerator for 15 minutes.
- Carefully roll your dough into a circle about 9" large between two sheets of parchment paper with a rolling pin and transfer it into a 9" pie dish. You can alternatively just press the dough into the plate without rolling it. Just be patient and if the dough begins to get sticky, refrigerate it again. Do your best to make sure it is dispersed evenly throughout the pie dish.
- Once the dough has been pressed into the pit dish, gently pierce it throughout with a fork. This will allow for steam to escape while it is baking.
- Bake at 375 degrees Fahrenheit for about 12 minutes until the bottom has set. Remove the pie crust from the oven and let cool for at least 10 minutes before adding the filling. Turn the oven temperature down to 325 degrees Fahrenheit.
Filling
- In a large bowl, whisk together the eggs until frothy, about 1 minute. Add coconut sugar, maple syrup, and coconut oil. Whisk until everything is well combined and smooth, about 1 more minute.
- Add coconut flour, sea salt, and vanilla extract. Stir together. Set aside.
- Add half of the pecans directly on top of the pie crust. Carefully pour the filling over the pecans and tap the pie plate gently on the counter to make sure the filling has set evenly. Carefully arrange the remaining pecans on top of the filling in whatever pattern you'd like.
- Bake at 325 degrees Fahrenheit for 45-50 minutes until the pie has set and is no longer jiggly in the center. Remove from the oven and let sit at room temperature for 30 minutes before transferring to the refrigerator to cool completely.
- Once it has completely cooled (about 1.5-2 hours), using a very sharp knife, carefully cut into slices and serve.
- The pie can be kept at room temperature for up to 2-3 days and served. It will also keep in an airtight container in the refrigerator for up to 4-5 days.
Notes
- You can alternatively use cold butter instead of the shortening. Cut into 1" cubes and add to the food processor.
Elizabeth says
Absolutely delicious!!! Will definitely make again.