Paleo Pecan Pie

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.

Course Dessert

Cuisine American

Keyword Paleo pecan pie

Prep Time 35

Cook Time 1

Servings

Calories 673kcal

Author Monica Stevens Le

Ingredients

Crust

1 cup almond flour blanched
2 tablespoons coconut flour
1/2 cup organic palm shortening or grass-fed butter see notes
2/3 cup plus 1 tablespoon arrowroot flour
2 teaspoons coconut sugar
1/2 teaspoon kosher salt
1 large egg

Filling

3 large eggs at room temperature
1/3 cup pure maple syrup
1 cup coconut sugar
1/2 cup coconut oil melted
1/2 tablespoon coconut flour
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 1/4 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.

Nutrition