Paleo Pecan Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 Pie
A Paleo, gluten free, grain free and low sugar version of traditional pecan pie. Enjoy the holidays without all the corn syrup!
  • CRUST:
  • 1 ½ cups pecan pieces
  • 1 cup chopped dates
  • 1 pinch salt
  • ¼ tsp cinnamon
  • 2 Tbl ground flax
  • 3 Tbl water
  • Ghee, for greasing pie pan
  • 5 Tbl ghee, melted
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • ¾ cup maple syrup
  • ¼ cup coconut nectar (or just sub maple syrup)
  • 3 Tbl coconut sugar
  • ¼ tsp salt
  • 1 Tbl coconut milk
  • 2 ¼ cups pecan halves
  • 2 tsp coconut flour
  1. Crust:
  2. Preheat oven to 325.
  3. In a small bowl, combine the flax and water, stir and set aside.
  4. Pulse the pecans and chopped dates in a food processor until resemble course meal.
  5. Add the salt, cinnamon and flax mixture, pulse again, to evenly combine.
  6. Use a rubber spatula to scrape down the sides of the processor bowl to make sure the mixture is getting evenly mixed. Pulse again.
  7. Grease a 9 inch pie pan with some ghee just to coat the surface.
  8. Press the mixture into the greased pie dish, using your fingers and palm to press and shape the crust. I have a video on Instagram that shows me doing this step!
  9. Bake off the crust just for 5 minutes to help it set.
  10. Filling:
  11. In a medium mixing bowl, whisk to combine the eggs, vanilla, sweeteners, salt, coconut milk. Add the ghee, whisk, then add the pecans and coconut flour, whisk to evenly combine.
  12. Pour filling into crust. Use your fingers to gently arrange the pecans so they are mostly all flat.
  13. Bake until filling is mostly set and not jiggly, but still has a slight give in the center. Like a gentle ‘bounce’ when you press lightly with you finger. About 30 minutes.
  14. If your crust starts to get brown on the edges while filling is cooking, tent the pie with some foil so it’s covered.
Recipe by Grace Brinton at