Paleo Pecan Pie

A delicious, paleo version of a classic pecan pie. A gooey filling with crunchy pecans and a flaky crust, perfect for holidays, Thanksgiving, Christmas, or anytime!

Prep: 30

Cook: 30

Cooling Time 2

Total: 3

Yield:12 slices

Ingredients

For the Paleo Pecan Pie Filling

10 ounces organic raw pecan halves about 2 ¼ cups
1 cup maple syrup
¾ cup coconut sugar
3 large eggs
¼ cup ghee melted (plus more, unmelted, to grease the pie dish)
1 teaspoon vanilla extract
½ teaspoon sea salt

For the Paleo Pie Crust

1 cup almond flour
½ cup coconut flour
¼ cup arrowroot or tapioca flour plus more for rolling out dough
½ teaspoon fine sea salt
½ cup cold butter or palm shortening, or lard
1 large egg
1 tablespoon ice water if needed

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.

Notes

Store any leftovers in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.

Baked pie freezes well up to 3 months. Thaw overnight then bring to room temperature before serving.

Nutrition

Recipe By:Cheryl Malik