Ingredients & Supplies
Yield: 1 Pie
Paleo Pecan Pie Filling
1 Cup Pure Maple Syrup
1/2 Cup Honey
6 Tbsp Grass Fed Butter, Melted
1 1/2 Tsp Vanilla
1/8 Tsp Salt
4 Whole Eggs
2 Cups Chopped Pecans
1 Cup Pecan Halves For The Top (Optional)
Paleo Pecan Pie Crust
1 ½ Cups Blanched Almond Flour
½ Cup Pecan Flour (Can Be Ground Pecans In A Food Processor)
1/4 Cup Tapioca Starch
1 Egg White
1 Tablespoon Coconut Oil, Melted
1/4 Tsp Salt
1. Preheat oven to 350° F.
2. Place flour and salt in food processor and pulse to combine.
3. Add coconut oil and egg, and pulse until mixture begins to stick together.
4. Press dough into a 9-inch pie dish. This works best if you dump the dough crumbles into the pie dish, spread evenly and then press down until all the dough is uniform, about ¼ - ½ inch thick.
5. Remove pie from oven and allow to cool completely. Serve fresh or chilled. Pie will last in the refrigerator for up to 5 days.
6. Bake crust for 15 minutes. Remove from the oven, and set aside.
7. Combine maple syrup and honey in a small saucepan over medium-high heat and stir periodically until it comes to a boil. Remove from heat.
8. Beat the eggs, then add ½ cup of the syrup/honey mixture while stirring to temper the eggs, or bring the temperature up so as not to scramble the eggs. Then add the tempered eggs to the syrup/honey and whisk until fully combined.
9. Stir in the vanilla, salt, butter, and chopped pecans and pour into pie crust.
10. Place pecan halves (optional) in a pretty spiral starting in the middle until the top is completely covered. Bake for 25-30 minutes, until the pecan filling is set.
Pie crust tip: Build the dough up the sides of the pie dish and make pretty crust textures by pinching around the edges with fingers, or using fork tines to create a geometric pattern. Alternatively, for a cheesecake-like pie, use a 9-inch spring form cake pan and avoid an outer crust altogether.
The pure, simple intensity of maple syrup joins the elegance of classic pecans to create what might be the perfect holiday dessert. Thanksgiving and holiday party tables will alight with the classic and comforting flavor of pecans in this old-fashioned and not-too-sweet dessert.
Similar to our paleo pumpkin pie recipe, this grain free paleo pecan pie is easy to make and always a crowd pleaser. This pecan pie is paleo and primal which means it is free of gluten, grain, dairy (when substituting butter), soy, and processed sugar. Enjoying this classic holiday dessert doesn’t mean totally breaking your commitment to a healthy paleo lifestyle.
With a little tweaking (double the crust recipe) and baking using a 9x13” glass dish, this recipe could easily become a versatile batch of paleo pecan pie bars. Pecan pie connoisseurs might add a splash of brandy to the filling before baking to bring out this dish’s Kentucky roots.
Don’t go without this holiday season, and indulge your pecan pie fantasies!