The most delicious paleo-friendly pecan pie
No holiday meal or occasion is complete without one thing… pie! Pecan pie, to be specific. But sometimes pecan pie is a little heavy on the caramel flavor while lacking in the chocolate department.
Here at Erin Lives Whole, we’ve made it our one and only mission to make a delicious pecan pie with just the right amount of chocolate. After some trial and error, I think it’s safe to save we’ve done just that!
This paleo chocolate pecan pie is the perfect holiday dessert made with an almond flour and cinnamon crust and filled with a delicious mix of pecans, chocolate, maple syrup, coconut sugar, and more. It’s creamy and glazed just like the pecan pies you’re used to, and it’s filled with so much rich flavor!
After serving this to guests, you can expect nothing less than rave reviews.
Ingredients in this paleo chocolate pecan pie
One great thing about this chocolate chip pecan pie is that many of the ingredients for the crust and filling overlap! For both, we’ll use coconut sugar, coconut oil, eggs, and salt. Then, each part of the recipe will have a few extra items to achieve the perfect textures and flavors.
- Almond flour: The crust will start with an almond flour layer. Use 2 cups of a fine flour variety.
- Baking soda: Next, 1/2 tsp of baking soda will be used to help the crust take shape.
- Cinnamon: Include some earthy spice flavor by adding 1/2 tsp of cinnamon.
- Salt: Follow the cinnamon with a dash (1/4 tsp) of salt! This gives the crust the perfect flavor.
- Egg: 1 room temperature egg will help all of the crust ingredients properly bind together.
- Coconut sugar: Sweeten things up with 2 tbsp of coconut sugar.
- Coconut oil: Last but not least, 1/4 cup of melted coconut oil will complete the crust ingredient lineup and allow the dough to take shape!
- Coconut sugar: Start with 2/3 cup of coconut sugar. This is the perfect base for the filling as it tastes delicious and sweet without being overpowering.
- Coconut oil: Add 1/2 cup of coconut oil to help achieve that true pecan pie glaze.
- Maple syrup: Next, supplement the flavor and sweetness with 1/2 cup of maple syrup.
- Vanilla: Vanilla is a must in nearly every chocolate dessert. Use 1 tsp!
- Salt: Add another 1/2 tsp of salt to the filling.
- Pecans: As for the pecan portion, use 3 cups of halved pecans.
- Eggs: We’ll use 2 eggs to bring everything together.
- Chocolate chips: Finally, 1 cup of chocolate chips will add the perfect amount of chocolatey goodness.
Tools needed to make this paleo pie recipe
You’ll need a few items handy in order to make this chocolate pecan pie recipe. Before starting, gather the following:
- 9 inch pie dish
- Large mixing bowl
- Stirring utensil
- Small mixing bowl
- Sauce pot
- Cutting board
- Chopping knife
For measuring, you will need 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, 2/3 cup, and 1 cup.
How to make paleo chocolate pecan pie
To make this chocolate pecan pie, we’ll start by creating the crust before getting into the coconut sugar, oil, maple syrup, eggs, vanilla, salt, pecans, and chocolate chips. Trust me, the glazy, sweet pecans are to die for.
To begin, heat the oven to 350°F and prepare and grease a 9-inch pie dish.
Add the wet ingredients to the dry and mix until everything is completely combined and a ball shape forms.
Add the dough to the well-greased pie dish and spread out evenly to cover the entire dish. Bake for 8 minutes, and then let it cool.
To create the filling, heat the coconut sugar, coconut oil, and maple syrup in a saucepot. Bring to a boil and then let simmer over medium heat for 4-5 minutes. Stir occasionally. Once ready, turn off the heat and set it aside to cool.
Once the mixture is room temperature, stir in the vanilla and salt. Whisk in the two eggs.
Chop 2 cups of pecans and add them to the sugar mixture. Then, add 3/4 cup of chocolate chips.
Pour the mixture into the crust and top with the remaining 1 cup of pecan halves and 1/4 cup of chocolate chips.
Bake for 40 minutes. Let cool before serving, and store the extra pie in the fridge.
Measure out ingredients
With this pie, it’s important to be very particular in measuring out ingredients. To achieve the correct texture for the filling and crust, you’ll need just the right amount of flour, sugar, etc.!
Keep an eye out while baking
Be sure to watch your pie as it bakes to avoid overcooking. You’ll know it’s ready when the pecans reach a golden brown color and the pie filling still has a bit of “movement.”
Leftover pecan pie should be kept in the refrigerator. It will stay nice and fresh for up to 3 days when stored properly in an airtight container.
If you liked this recipe, you’ll want to try these!
If there’s a flavor of pie you’re craving, you can likely find it here. See below for how to make the juiciest, most flavor-filled apple, key lime, pumpkin, and peanut butter pies!
- Gluten Free Apple Pie
- Gluten Free Key Lime Pie Recipe
- Healthy Paleo Pumpkin Pie
- Healthy Peanut Butter Pie (Dairy Free)
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- 2 cups fine almond flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 room temperature egg
- 2 tbsp coconut sugar
- 1/4 cup coconut oil melted.
- 2/3 cup coconut sugar
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp salt
- 3 cups pecan halves
- 2 eggs
- 1 cup chocolate chips
- Heat oven to 350F. Prepare + grease a 9 inch pie dish.
- For the crust, mix together almond flour, baking soda, cinnamon and salt in a large bowl.
- In a small bowl, whisk egg, coconut sugar and coconut oil.
- Add wet ingredients to dry and mix until completely combined and ball shape forms.
- Form into well greased pie dish. Bake for 8 minutes and then let cool.
- Make filling by heating coconut sugar, coconut oil, and maple syrup. Bring to a boil and then simmer over medium heat for 4-5 minutes, stirring occasionally. Turn off heat and set aside to cool.
- Once mixture is room temp, stir in vanilla and salt. Then whisk in two eggs.
- Chop 2 cups of pecans and then add them and 3/4 cup chocolate chips into sugar mixture.
- Pour the mixture into crust. Top with remaining 1 cup pecan halves and 1/4 cup chocolate chips.
- Bake for 40 minutes. Let cool before serving. Store on counter or in fridge.
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