I’ve been baking pies since I was probably 10 or 11 years old. I can even remember when my grandmother gave me my first pie baking recipe book! A lot of love and baking came out of that cookbook over the years! Since my favorite pie has always been Pecan Pie, I refused to allow Thanksgiving to happen without making one. Fortunately, no one really complained about this. When I made the transition from the Standard American Diet to a Paleo framework, finding a Paleo Pecan Pie recipe was a must! As a result, I have now been fine-tuning my own Paleo Pecan Pie recipe for the past 4 years. Even though most of my family isn’t “paleo”, it still gets gobbled up every Thanksgiving! I’m thrilled to finally be sharing this treasured recipe with you
A few notes about this recipe:
The coconut flour crust is the perfect swap for your typical pastry dough! It doesn’t have a strong flavor so you can use it for just about any pie recipe, sweet or savory. If you opt for a savory pie, replace the cinnamon with an herb, garlic powder, or just leave it out. You can also reduce the honey or omit it for a savory pie crust.
The crust doesn’t need to be pre-baked either! Make sure if you are going to have it in the oven for more than 10 minutes that you use a pie shield or cover the pie with foil because the edges will burn quickly.
Don’t skip the step of heating up the maple syrup on the stove. This process helps the filling set when it’s baking. If you skip it you will end up with a liquidy pecan pie, which would still taste good at least.
Soaking and dehydrating the pecans before you make the pie results in a heightened pecan flavor. It also helps the nutrients in the pecans become more bioavailable to your body. This is why we eat real food – to get those nutrients! Soaking and dehydrating pecans is pretty easy, it just requires a little forethought as you’ll want to do this the day before making the pie.
Soak the raw pecans in a bowl filled with enough filtered water to submerge the pecans. Mix in 1 tsp of salt, cover, and allow to soak for about 6 hours. Once they are done soaking, rinse the pecans thoroughly and spread them out to dry on a parchment-lined baking sheet. Place the baking sheet in the oven on the lowest setting, typically 170 F, and then allow about 3 hours for the pecans to dry. You may need more or less time, depending on how crunchy you like your pecans. Alternatively, you can use a dehydrator for the drying process.
Lastly, I highly recommend placing the pie pan with the prepared crust on a baking sheet before you pour the filling in. Otherwise, you can very easily end up with burnt pie filling on the inside of your oven.
Oh, and if after 30 minutes it doesn’t look done, trust the process, it will continue to solidify as it cools.
I hope that this Paleo Pecan Pie recipe helps you enjoy the tastes and flavors of the holiday season! Whether you are paleo or not, it is certainly a delicious upgrade to a nostalgic holiday treat!
Paleo Pecan Pie
(Paleo, Gluten-Free, Dairy-Free)
Prep time: 30-45 minutes, Cook time: 30 minutes
Makes 1 9-inch pie
Coconut Flour Pie Crust
- 1/2 cup , melted
- 2 Pasture-Raised Eggs
- ¼ tsp
- ¾ cup
- 2 Tbsp
- 1 tsp
Pecan Pie Filling
- 1 cup + 2 Tbsp
- ½ cup
- 2 Tbsp
- 3 Pasture-Raised Eggs, slightly beaten
- 1 tsp
- ¼ tsp
- 1 ½ cups (preferably soaked and dehydrated, see notes above)
For the Coconut Flour Crust
- Grease a with coconut oil
- In a medium-sized bowl, beat together the melted coconut oil, eggs, honey, and salt
- Add the cinnamon and coconut flour to the wet ingredients and stir until it starts to form into a ball
- Pat the mixture into the greased pie pan. It will not roll out like a traditional pastry dough, so you gotta get your hands dirty and work it into the form you want. I like to use the tines of a fork to gently press into the edges of the crust to make it a little fancier 😉
- Once the crust is ready, prick it a few times with a fork and place it in the fridge while you prepare the filling.
For the Pecan Pie Filling
- Preheat the oven to 400 F
- In a small saucepan, simmer the maple syrup over medium heat until it reaches 225 F. This will take about 10-15 minutes.
- While the syrup is simmering, in a medium-sized mixing bowl, add the coconut sugar and the coconut oil
- Once the syrup reaches 225 F pour they syrup in the mixing bowl over the coconut sugar and coconut oil. Let the mixture sit for 1 minute before whisking together.
- Then whisk in the eggs, vanilla, and salt. The mixture will be very liquidy and maybe a little grainy at this point.
- Place the prepared pie pan with the crust onto a baking sheet (this is to help catch any spillage while moving the pie)
- Pour the filling mixture into the prepared crust
- Add the pecan halves to the filling, some will submerge and some will remain on top of the liquid
- Then use either a or a piece of foil to cover the crust (or the whole pie) so that the crust edges don’t burn
- Bake at 400 F for 15 minutes
- Turn the oven down to 350 F and continue to bake for an additional 15 minutes
- The filling will be slightly less set in the center and it may have puffed up a bit, but it will set as it cools
- Serve it up warm or cool and store any leftovers (ha!) in the fridge
- Mmm… pie
Please let me know if you have any questions or comments, I love hearing from you! Spread the Love and share this recipe with someone!
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Disclaimer: The information in this post is not intended as medical advice, or to replace a one-on-one relationship with a qualified health care professional. Marcelle encourages you to make your own health care decisions based upon your research, and in partnership with your doctor, licensed dietitian, or nutritionist. The information provided in this post and the entire contents of www.marcellephene.com are based upon the opinions of Marcelle Phene and are for general educational purposes, and have not been reviewed nor approved by the FDA. You are solely responsible for your health care and activity choices.