This recipe is sponsored by Sprouts Farmers Market, but all thoughts and opinions are my own.
This paleo pecan pie is out of this world delicious! Made grain-free, gluten-free, and refined sugar-free, it’s the perfect healthy, paleo holiday dessert for Thanksgiving or Christmas that your family will never suspect is better for them. Rich and gooey with crunchy pecans – perfection.
Why This Paleo Pecan Pie Is So Good!
- This pie is gluten-free and grain free but tastes just like a traditional pecan pie.
- It can be made ahead of time and is freezer friendly, so a great option for easy entertaining.
- This pie is made from scratch with organic ingredients and has the flakiest crust and gooey filling.
- It can easily be made dairy-free.
How to Make This Paleo Pecan Pie Recipe
- Combine almond flour, coconut flour, tapioca flour, and salt in the bowl of a food processor. Pulse until combined. Cut in cold butter or palm shortening until the size of small peas. Add the egg and pulse until just combined. If dough begins to form, skip the ice water. If the dough does not yet begin to form, add 1 tablespoon ice water and pulse until a dough just begins to form.
- Transfer the dough to a plastic wrap-lined counter. Shape into a ball and flatten into a disk. Chill 10 minutes. Remove from fridge and roll out between two sheets of parchment paper until about 12 inches in diameter, or as big as the widest diameter of your pie pan. If you have trouble with the dough sticking, sprinkle paper and dough with a bit of tapioca flour.
- Grease your pie pan with a little ghee. Gently transfer the pie crust to the pie pan. The pie crust will NOT hold together like a typical pie crust, but simply repair any cracks or breaks with your fingers, using extra pie dough as necessary. Refrigerate prepared pie crust.
- Preheat the oven to 375°F.
- In a medium bowl, whisk together coconut sugar, maple syrup, eggs, melted ghee, vanilla extract, and salt until well combined.
- Remove the pie crust from the refrigerator. Place about half the raw pecan halves in the pie crust then arrange the remaining pecans on top as desired. We like a circular pattern for a striking pecan pie, but you can arrange them however you like or simply add all pecans to the dish. Pour the maple-egg mixture over the pecans.
- Cover the pie loosely with foil then bake 30 minutes or until filling is set and crust is golden. If the crust is not golden, remove the foil and bake uncovered another 5 minutes or so. This crust burns easily so be careful! Remove the paleo pecan pie from the oven and let cool until filling is set. Serve cold or warm with dairy-free ice cream.
This Thanksgiving Pie is Made from Scratch with Organic Ingredients
For this paleo pecan pie, I used ingredients from Sprouts Farmers’ Market. I love shopping there as everything is organic and non-GMO, something that is becoming more and more important when feeding my family. The maple syrup, ghee and vanilla extract are all from Sprouts, and they are really high-quality ingredients, but still affordable.
A “From Scratch” Paleo Pie Crust Recipe
This pie crust is grain-free and made with a combination of almond, coconut and arrowroot flours, and results in a beautifully flaky pie crust, the perfect base for our paleo pecan pie. The crust can also be made dairy-free by using palm shortening in place of the butter.
Can You Make This Pie Ahead of Time?
This paleo pecan pie is a perfect choice for your Thanksgiving menu as it can be made ahead of time. Once the pie has cooled, cover it and store it in the fridge and it will keep for up to 5 days, 3 if you store it at room temperature.
The baked pie also freezes well and will keep for up to 3 months. Once the pie has cooled, wrap it tightly in plastic wrap and foil and freeze. Thaw overnight then bring to room temperature before serving.
Is Paleo Pecan Pie Served Warm or Cold?
This pie can be served warm, although it is best served at room temperature so that the filling is set. Allow time for the pie to cool to room temperature before serving.
Top Tips To Make This Paleo Pecan Pie Recipe
- Chill the pie dough for 10 minutes before rolling it out.
- Be sure to grease your pie dish before adding the crust.
- Cover the pie with foil when baking so that the pecans don’t burn.
- Let the pie cool to room temperature before serving or storing.
For More Paleo Recipes:
- Paleo Cookies with Frosting
- Iced Golden Milk Turmeric Latte
- Perfect Paleo Brownies
- Paleo Carrot Cupcakes
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Paleo Pecan Pie
Ingredients
Paleo Pecan Pie Filling
- 10 ounces organic raw pecan halves about 2 1/4 cups
- 1 cup Sprouts Organic Maple Syrup
- 3/4Â cup coconut sugar
- 3Â large organic eggs
- 1/4 cup Sprouts Grass-Fed Ghee melted (plus more, unmelted, to grease the pie dish)
- 1 teaspoon Sprouts Organic Vanilla Extract
- 1/2 teaspoon sea salt
Crust:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup arrowroot or
- 1/4 cup tapioca flour plus more for rolling out dough
- 1/2 teaspoon fine sea salt
- 1/2 cup cold butter palm shortening, or lard
- 1 organic egg
- 1 tablespoon ice water if necessary
Instructions
- Combine almond flour, coconut flour, tapioca flour, and salt in the bowl of a food processor. Pulse until combined. Cut in cold butter or palm shortening until the size of small peas. Add the egg and pulse until just combined. If dough begins to form, skip the ice water. If the dough does not yet begin to form, add 1 tablespoon ice water and pulse until a dough just begins to form.
- Transfer the dough to a plastic wrap-lined counter. Shape into a ball and flatten into a disk. Chill 10 minutes. Remove from fridge and roll out between two sheets of parchment paper until about 12 inches in diameter, or as big as the widest diameter of your pie pan. If you have trouble with the dough sticking, sprinkle paper and dough with a bit of tapioca flour.
- Grease your pie pan with a little ghee. Gently transfer the pie crust to the pie pan. The pie crust will NOT hold together like a typical pie crust, but simply repair any cracks or breaks with your fingers, using extra pie dough as necessary. Refrigerate prepared pie crust.
- Preheat the oven to 375°F.
- In a medium bowl, whisk together coconut sugar, maple syrup, eggs, melted ghee, vanilla extract, and salt until well combined.
- Remove the pie crust from the refrigerator. Place about half the raw pecan halves in the pie crust then arrange the remaining pecans on top as desired. We like a circular pattern for a striking pecan pie, but you can arrange them however you like or simply add all pecans to the dish. Pour the maple-egg mixture over the pecans.
- Cover the pie loosely with foil then bake 30 minutes or until filling is set and crust is golden. If the crust is not golden, remove the foil and bake uncovered another 5 minutes or so. This crust burns easily so be careful! Remove from the oven and let cool until filling is set. Serve cold or warm with dairy-free ice cream.
The pie tasted phenomenal! Unfortunately it was soupy…it never became thick. I do love at a higher elevation…could that have been the issue? It needed to bake longer?
How long did you chill it, Jennifer? So sorry to hear that!