Easy Paleo Pecan Pie Recipe (Refined Sugar Free)
This Paleo Pecan Pie recipe is a rich, sweet, and nutty dessert without refined sugars. It features a flaky almond and coconut flour crust, paired with a gooey, naturally sweetened pecan filling. Easy to make, it’s a healthier alternative that doesn’t compromise on classic pecan pie flavors. Perfect for special occasions or a mindful treat any day.
This Paleo Pecan Pie Recipe a refined sugar-free and grain-free alternative to a classic dessert. This delicious pie combines the rich, gooey texture of traditional pecan pie filling with the wholesome, nutty flavors of a paleo-friendly crust. Perfect for the holidays or any special occasion, it’s a dessert the whole family will love, blending healthful eating with classic, comforting flavors.
Pecan pies have historically graced the tables during Thanksgiving, Christmas, and numerous special occasions during the fall season. Especially in the southern United States, this dessert holds a cherished spot on the holiday table. While the traditional pecan pie often uses a flour crust and refined sugars, our paleo pecan pie is a healthier twist. If you are a fan of pecans, try our pecan bars and chocolate chip pecan cookies!
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Why You’ll Love This Recipe
Ingredient Notes
Paleo Pie Crust
- Almond flour, tapioca flour, and coconut flour form the base, offering a grain-free crust.
- Grass-fed butter ensures a perfectly flakey crust while maintaining healthy fats.
- Apple cider vinegar, eggs, and salt balance the flavors and texture.
Paleo Pecan Pie Filling:
- Pecans, the star, bring in the classic, crunchy texture.
- Medjool dates and coconut sugar provide natural sweetness sans refined sugar.
- Maple syrup, melted butter, and vanilla extract blend to create a decadent yet light filling.
- Eggs and salt stabilize and enhance the filling mixture’s texture and taste.
Be sure to check out the recipe card for the full ingredient list below
Step by Step Instructions
Mix almond flour, tapioca flour, coconut flour, and salt either manually in a bowl or using a food processor.
Blend in chilled, diced butter until a sandy mixture forms.
Add the egg and apple cider vinegar, forming a cohesive dough.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll, transfer, and shape the dough in a pie plate.
Blind bake using parchment and pie weights at 375°F.
Simmer pitted Medjool dates in water.
Blend into a smooth paste.
Whisk together date paste, coconut sugar, maple syrup, melted butter, eggs, vanilla extract, and salt.
Add chopped pecans.
Pour the mixture into the pre-baked crust, decorate with remaining pecans, and bake at 350°F until the filling is slightly jiggly but set.
Allow the pie to cool for 4 hours on a wire rack, ensuring the filling sets perfectly. Slice and serve.
Tip: To enhance the flavor depth, try lightly roasting the pecans before adding them to the filling.
Substitutions
Use melted coconut oil for a dairy-free pecan pie and arrowroot flour as an alternative to tapioca flour if desired.
Equipment
- Pie Dish: A standard 9-inch pie dish is quintessential for this paleo pecan pie recipe, ensuring optimal depth and even cooking for that perfectly set, gooey filling and crisp crust. Glass or ceramic pie dishes are excellent choices, providing even heat distribution. Get my favorite pie dish here.
- Rolling Pin: Employing a rolling pin aids in achieving a uniformly thin paleo pie crust, ensuring it’s neither too thick nor too thin. A smooth, wooden rolling pin can assist in evenly spreading out the dough, and maintaining a consistent texture throughout. Find a durable rolling pin here.
- Food Processor: Utilizing a food processor ensures that the pie crust ingredients are thoroughly combined and that the Medjool dates in the filling are smoothly processed. The “S” blade works efficiently to blend the dates into a luscious, smooth paste, vital for the filling’s consistency. Purchase a reliable food processor here.
How to Store
Room Temperature: After the pie has fully cooled to room temperature, it can be covered with a pie dome or plastic wrap and stored at room temperature for up to 1-2 days. The natural sweeteners, like maple syrup and coconut sugar, act as preservatives, keeping the pie fresh. However, if you live in a particularly hot or humid climate, it’s advisable to refrigerate the pie to ensure optimal freshness.
Refrigeration: For longer storage, tightly wrap the pie or place it in an airtight container and refrigerate. In this environment, the pie will keep its fresh taste and texture for up to 4-5 days. Before serving, let it come to room temperature for the best flavor and texture.
How to Freeze
Whole Pie: To freeze the entire pie, first allow it to cool completely after baking. Then, wrap it tightly in layers of plastic wrap, ensuring there are no gaps. For an added layer of protection, wrap it again in aluminum foil. This dual wrapping method helps prevent freezer burn and preserves the pie’s intricate flavors. The pie can be stored in the freezer for up to 3 months.
Slices: If you wish to freeze individual slices, separate them and place them on a baking sheet, ensuring they’re not touching. Freeze the slices until they’re solid, then transfer them into freezer-safe bags or airtight containers, placing parchment paper between each slice to prevent them from sticking together.
How to Prepare Ahead of Time
Pie Crust: The paleo pie crust can be prepared up to 2 days in advance. Once you’ve made the dough, form it into a disc, wrap it tightly in plastic wrap, and store it in the refrigerator. When you’re ready to bake, simply roll out the chilled dough as directed. If you’re planning even further ahead, you can also freeze the pie crust dough using the method described above, then thaw it in the refrigerator overnight when you’re ready to use.
Pie: You can prepare and bake the paleo pecan pie the night before your event or gathering. After following the baking instructions, allow the pie to fully cool to room temperature. This is crucial to maintain the texture of the gooey filling and ensure it sets properly. The pie will continue to set as it cools and the filling will firm up, allowing for clean, beautiful slices the next day.
Storing Overnight: Once the pie has completely cooled, you have a couple of options for overnight storage:
- Room Temperature: If your room environment is not too hot or humid, simply cover the pie loosely with a piece of aluminum foil or a pie dome and let it sit on your counter. The pie will retain its freshness, and the crust will maintain its flakiness without becoming soggy.
- Refrigeration: If you prefer, you can store the pie in the refrigerator overnight. Wrap it loosely with plastic wrap or aluminum foil to prevent it from absorbing any fridge odors. Before serving, allow the pie to sit at room temperature for at least an hour to ensure the flavors are at their best and the crust returns to its perfect texture.
expert Tips
- Ensure the pie filling is just set before slicing for that perfect gooey texture.
- Utilize a pie shield or foil to prevent excessive browning on the crust.
- Allow the pie to thoroughly chill to set the filling properly.
- Opt for high-quality, fresh pecans and pure maple syrup.
- Consider aesthetic placement of pecan halves on top for a visual treat.
Frequently Asked Questions
Absolutely, you can easily modify this recipe to be dairy-free. Substitute the grass-fed butter in the crust and filling with a dairy-free alternative, such as coconut oil or a plant-based butter. Ensure to choose a variant that’s solid at room temperature for the crust to maintain that signature flakiness. For the filling, any dairy-free butter or oil that’s liquid at room temperature, like melted coconut oil, would work. This switch not only makes your pie dairy-free but also adds a subtle, complementary coconut undertone to the pie, enhancing its overall flavor profile without sacrificing the traditional, beloved taste of a classic pecan pie.
A crumbly pie crust, while sometimes desired, can be a bit problematic when aiming for a firm, neat slice. To avoid this, make sure that the fat (butter or coconut oil) is thoroughly integrated into the flour mixture during the initial mixing phase. The dough should hold together when squeezed – if it’s too dry, consider adding a bit more chilled water or fat. Chilling the dough adequately before rolling it out and ensuring it is evenly distributed in the pie plate also aids in minimizing crumbling.
Yes, honey can be used as a substitute for maple syrup in this paleo pecan pie recipe. However, it’s essential to note that honey generally has a bolder and slightly different flavor profile than maple syrup, which might subtly change the overall taste of your pie.
Certainly! If a food processor is not available, you can still achieve a delightful crust by using a pastry cutter or even your fingers. The goal is to incorporate the butter thoroughly into the flour mix, achieving a sandy, crumbly texture before adding the wet ingredients. If using fingers, work quickly to prevent the butter from melting due to the heat of your hands, maintaining that flaky pie crust.
Yes, freezing the pecan pie can be a great time-saver! After baking and allowing the pie to cool completely, wrap it tightly with plastic wrap, ensuring no part of the pie is exposed to avoid freezer burn. For added protection, you might encase it in aluminum foil. When you’re ready to serve the pie, simply thaw it in the refrigerator overnight and allow it to come to room temperature before slicing. This method ensures you have a delicious and classic dessert ready to grace your table with minimal day-of preparation!
More Paleo Recipes
If you loved this Paleo Pecan Pie Recipe, check out these other great recipes.
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Easy Paleo Pecan Pie Recipe (Refined Sugar Free)
Ingredients
Paleo Pie Crust:
- 1 cup almond flour
- ¾ cup tapioca flour
- ¼ cup coconut flour
- 1 tsp salt
- 11 tbsp grass-fed butter chilled and cut into pieces
- 1 egg
- 1 tbsp apple cider vinegar
Paleo Pecan Pie Filling:
- 2 ½ cups pecans divided
- 8 oz Medjool dates pitted (about 12 dates)
- ¼ cup water
- ¾ cup coconut sugar
- ¾ cup maple syrup
- 4 tbsp grass-fed butter melted
- 3 eggs
- 1 tbsp vanilla extract
- 1 tsp salt
Instructions
Paleo Pie Crust:
- Place the almond flour, tapioca flour, coconut flour, and salt in a large mixing bowl or in a food processor fitted with an “S” blade. Mix or pulse to combine.
- Add the chilled butter and use a pastry blender to cut in the butter or process in your food processor until the the mixture resembles a sand-like consistency.
- Add the egg and vinegar and mix until the dough comes together.
- Remove the dough from the bowl and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Blind bake the pie crust:
- Preheat your oven to 375 degrees F.
- Roll out your chilled pie dough to fit the size of your pie plate. Carefully transfer the dough to the pie plate and crimp the edges. Use a fork to prick holes all over the bottom of the crust. *If you are having a difficult time transferring the dough to your pie plate, simply press the crust into the pie pan.
- Place the pie plate in the freezer for 10 minutes. Then, place a sheet of parchment paper over the pie crust and fill with pie weights, dried beans, or rice.
- Bake the crust for 15 minutes, then remove the pie from the oven and carefully lift the parchment paper out of the pie.
- Return the uncovered pie crust to the oven and bake for another 5 minutes. Remove from the oven and set aside.
Paleo Pecan Pie Filling:
- Reduce your oven temperature to 350 degrees F.
- Chop 1 ½ cups (170 g) of the pecans and set aside.
- Add the pitted dates and ¼ cup of water to a small saucepan over medium-high heat. Bring the water to a simmer, then reduce the heat to low and cook for 7-10 minutes, or until most of the water has evaporated.
- Transfer the dates with any remaining water to a small food processor or blender. Process the dates until smooth.
- In a large mixing bowl, add date paste, coconut sugar, maple syrup, melted butter, eggs, vanilla extract, and salt. Whisk until completely combined. Stir in the chopped pecans.
- Pour the filling into the pre-baked pie crust. Place the pie plate onto a baking sheet. Arrange remaining pecan halves on top of the filling.
- Bake the pecan pie for 50 minutes to 1 hour, or until the center has a slight jiggle and the edges are set. If the pie crust is getting too brown, cover the edges with a piece of aluminum foil.
- Once your pie is done, let cool on a wire rack for 4 hours. Slice and serve!
- Cover and store any leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
How to Store:
Room Temperature: After the pie has fully cooled to room temperature, it can be covered with a pie dome or plastic wrap and stored at room temperature for up to 1-2 days. The natural sweeteners, like maple syrup and coconut sugar, act as preservatives, keeping the pie fresh. However, if you live in a particularly hot or humid climate, it’s advisable to refrigerate the pie to ensure optimal freshness. Refrigeration: For longer storage, tightly wrap the pie or place it in an airtight container and refrigerate. In this environment, the pie will keep its fresh taste and texture for up to 4-5 days. Before serving, let it come to room temperature for the best flavor and texture.How to Freeze:
Whole Pie: To freeze the entire pie, first allow it to cool completely after baking. Then, wrap it tightly in layers of plastic wrap, ensuring there are no gaps. For an added layer of protection, wrap it again in aluminum foil. This dual wrapping method helps prevent freezer burn and preserves the pie’s intricate flavors. The pie can be stored in the freezer for up to 3 months. Slices: If you wish to freeze individual slices, separate them and place them on a baking sheet, ensuring they’re not touching. Freeze the slices until they’re solid, then transfer them into freezer-safe bags or airtight containers, placing parchment paper between each slice to prevent them from sticking together.How to Prepare Ahead of Time:
Pie Crust: The paleo pie crust can be prepared up to 2 days in advance. Once you’ve made the dough, form it into a disc, wrap it tightly in plastic wrap, and store it in the refrigerator. When you’re ready to bake, simply roll out the chilled dough as directed. If you’re planning even further ahead, you can also freeze the pie crust dough using the method described above, then thaw it in the refrigerator overnight when you’re ready to use. Pie: You can prepare and bake the paleo pecan pie the night before your event or gathering. After following the baking instructions, allow the pie to fully cool to room temperature. This is crucial to maintain the texture of the gooey filling and ensure it sets properly. The pie will continue to set as it cools and the filling will firm up, allowing for clean, beautiful slices the next day. Storing Overnight: Once the pie has completely cooled, you have a couple of options for overnight storage:- Room Temperature: If your room environment is not too hot or humid, simply cover the pie loosely with a piece of aluminum foil or a pie dome and let it sit on your counter. The pie will retain its freshness, and the crust will maintain its flakiness without becoming soggy.
- Refrigeration: If you prefer, you can store the pie in the refrigerator overnight. Wrap it loosely with plastic wrap or aluminum foil to prevent it from absorbing any fridge odors. Before serving, allow the pie to sit at room temperature for at least an hour to ensure the flavors are at their best and the crust returns to its perfect texture.
Loved it! The crust was flaky and light, while the pecan filling was perfectly sweetened. The best paleo option I’ve tried, hands down.
Alex, we are so happy you enjoyed this pie recipe!