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.
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.
Nutrition
Serving: 1sliceCalories: 520kcalCarbohydrates: 49gProtein: 7gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 92mgSodium: 548mgPotassium: 290mgFiber: 5gSugar: 33gVitamin A: 556IUVitamin C: 0.2mgCalcium: 81mgIron: 1mg
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