Paleo Pecan Pie
This is the BEST Paleo Pecan Pie recipe! This easy paleo and gluten free pecan pie contains NO refined sugars or corn syrup and is the only pecan pie recipe you’ll need this fall!
This post is sponsored by the California Date Commission. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Baked Ambrosia possible!
When it comes to Thanksgiving desserts, pecan pie is a must. The classic southern dessert always makes an appearance on my table around the holidays. Traditionally, pecan pie is made with corn syrup to give it it’s classic sweet, smooth, and buttery pecan filling. This year, I wanted to create a pecan pie recipe with no refined sugars. I wanted it to have all of the flavors of the original, but much healthier. With the help of a secret ingredient (more on that in a bit!), I created the best ever paleo pecan pie! eaters will fall in love with this recipe.
This Paleo Pecan Pie truly is the best. Literally everyone who has tried this pecan pie loves it! (Even people who claim that they aren’t fans of pecan pie are pleasantly surprised that they like this one!) It’s buttery, sweet, and nutty just like the traditional version. It’s so good that no one will even be able to tell that it is paleo, gluten free, and refined sugar free. Plus it’s easy to make with only 10 ingredients!
THE BEST PALEO PECAN PIE INGREDIENTS:
Since this isn’t a traditional pecan pie, let’s go over all of the ingredients you will need.
PERFECT PALEO PIE CRUST INGREDIENTS
The crust is gluten free, grain free, and paleo friendly with a dairy-free option. Here’s what you’ll need to make my perfect paleo pie crust
- Almond flour: Superfine blanched almond flour works best here. You can also use almond flour made from raw whole almonds.
- Tapioca flour. Tapioca flour, sometimes labelled as “tapioca starch” is a key ingredient to holding the crust together. If you do not have tapioca flour, replace with an equal amount of arrowroot flour.
- Coconut flour. Coconut flour adds a great taste to the crust. I don’t recommend replacing it with anything else!
- Grass-fed butter: If you’ve never tried grass-fed butter, you are in for a treat! Make sure that your butter is really cold and cut into tiny cubes. For a dairy-free version, use solidified coconut oil.
- Egg: The egg helps to bring the pie crust together. Unfortunately, there is no substitute for an egg in this paleo pie crust recipe.
- Apple cider vinegar: Vinegar prevents the pie crust from shrinking during baking. White wine vinegar works just as well here!
Now that we have gone over the ingredients you will need to make the perfect paleo pie crust, let’s get to the pecan pie filling ingredients!
PALEO PECAN PIE FILLING INGREDIENTS:
- Medjool dates: This is the secret ingredient that I have been so excited to tell you about! I used California Dates to make the ultimate pecan pie filling because they truly are the best! They are huge, moist, and their flavor is out-of-this-world. California Dates are a much healthier and lower GI substitute to sugar and add natural sweetness to recipes. Plus, dates add nutrients, fiber, and other polyphenols to your recipes!
- Maple syrup: Any liquid unrefined sweetener can be used here. My favorite for this recipe is maple syrup!
- Coconut sugar: Date sugar can also be used here.
- Grass-fed butter: This is a must for a rich, buttery pecan pie filling.
- Eggs: Eggs are what makes the filling set once baked. There are no substitutes here!
- Pecans: I like to use chopped pecans in the filling and pecan halves for a beautiful topping. The topping is completely optional, but I think that it makes the pie eye-catching!
HOW TO MAKE THE BEST PALEO PECAN PIE RECIPE
Many people are intimidated by making homemade pie, but I am here to show you that anyone is capable of making the perfect from-scratch paleo/gluten-free pie!
MAKE THE PALEO PIE CRUST.
You have two options here; use a food processor or prepare the crust by hand. I prefer the second option, but if I am short on time, my food processor always comes to the rescue. Both versions create the perfect pie crust.
- First mix all of the dry ingredients together.
- Using either a food processor or a pastry blender, cut the cold butter into the flour mixture. When the butter is fully incorporated, the mixture will have a sand-like texture.
- Add the egg and apple cider vinegar and knead just until the dough comes together.
- Next, you will wrap the dough with plastic wrap and refrigerate for 30 minutes.
- Once the dough is chilled, roll it out and transfer it to your pie pan. If you are having a difficult time transferring the crust, you can simply press the crust into the pan.
- This recipe calls for a partially baked pie crust. To partially bake your crust, place a sheet of parchment paper over the crust and fill with pie weights, dry beans, or rice. Bake for 15 minutes, then remove the pie weights and parchment paper and bake uncovered for 5 minutes.
MAKE THE PECAN PIE FILLING
This paleo pecan pie filling is SO easy to make!
- Make date paste: Add the pitted California date into a small saucepan with ¼ cup of water. Bring to a simmer, and then continue cooking until most of the water has evaporated. Next, process the dates in a food processor until smooth.
- Whisk all ingredients together: In a large bowl, whisk the date paste, maple syrup, coconut sugar, salt, melted butter, eggs, and vanilla extract until smooth. Fold in the chopped pecans and pour into your pre-baked pie crust.
- Use the remaining pecan halves to decorate the top of your pie.
BAKE PECAN PIE
Place your paleo pecan pie on a shallow baking sheet and bake in the oven for 50 minutes to 1 hour.
LET IT COOL & ENJOY!
After it’s baked this pie needs to cool for at least 4 hours on a wire rack so that the filling can fully set. Once completely cool, slice the pecan pie and serve at room temperature.
FAQS ABOUT PALEO PECAN PIE
Here are some commonly asked questions about making this Paleo Pecan Pie recipe!
HOW DO YOU KNOW WHEN PALEO PECAN PIE IS DONE?
There are a few ways to tell that your pecan pie is baked!
- When a pecan pie is done, the top of the pie will have a caramelized look to it. Look out for a medium to dark brown color on the pecans and the filling.
- Check the pie for a slight jiggle in the center! When you check your pie for doneness, gently give it a little shake. If the filling moves in a wave-movement from the center to the edges, your pie isn’t done baking yet. Your pecan pie is done is when the center has a slight jiggle and the edges are stable and set.
HOW LONG SHOULD A PECAN PIE COOL?
Since pecan pie contains eggs in the filling, it is classified as a custard type pie. The filling will continue to cook after it is removed from the oven and it will set up as it cools. This is why it is important to let the pecan pie cool for at least 4 hours before cutting into it. Nobody wants a runny pecan pie!
HOW DO I STORE PECAN PIE?
Cover and store any leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
MORE FALL RECIPES YOU’LL LOVE!
Whole Wheat Pumpkin Muffins
Salted Maple Pecan Pie Energy Balls (vegan + paleo)
6-Ingredient Pumpkin Butter
No-Bake Cranberry Walnut Tart (vegan/paleo/gluten free)
Spicy Maple Roasted Carrots
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Paleo Pecan Pie Recipe
Ingredients
Paleo Pie Crust:
- 1 cup 120 g almond flour
- ¾ cup 98 g tapioca flour
- ¼ cup 35 g coconut flour
- 1 tsp salt
- 11 tbsp 158 g grass-fed butter, chilled and cut into pieces
- 1 egg
- 1 tbsp apple cider vinegar
Paleo Pecan Pie Filling:
- 2 ½ cups 300 g pecans, divided
- 8 oz 226 g Medjool dates, pitted (about 12 dates)
- ¼ cup water
- ¾ cup 115 g coconut sugar
- ¾ cup 215 g maple syrup
- 4 tbsp 56 g 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
- When a pecan pie is done, the top of the pie will have a caramelized look to it. Look out for a medium to dark brown color on the pecans and the filling.
- Check the pie for a slight jiggle in the center! When you check your pie for doneness, gently give it a little shake. If the filling moves in a wave-movement from the center to the edges, your pie isn’t done baking yet. Your pecan pie is done is when the center has a slight jiggle and the edges are stable and set.
