Paleo Chocolate Pecan Pie is a decadent and healthier twist on a classic dessert, perfect for holiday gatherings or special occasions. This pie eliminates refined sugars, corn syrup, and grains, using wholesome ingredients to create a rich and flavorful treat. The addition of dairy-free chocolate chips elevates the traditional pecan pie, making it a must-try for anyone following a paleo lifestyle.
Fresh and Nutritious Ingredients
Almond and Coconut Flour Crust
The crust for this pie is made with a combination of almond flour and coconut flour, providing a nutty flavor and a gluten-free alternative to traditional pie crusts. The inclusion of grass-fed gelatin adds structure and helps bind the crust together, while coconut sugar or maple sugar enhances the sweetness naturally.
Maple Syrup and Coconut Sugar Filling
The filling is sweetened with pure maple syrup and coconut sugar, avoiding refined sugars and corn syrup. These natural sweeteners not only add a rich flavor but also offer a healthier alternative, packed with nutrients and antioxidants. The combination of these ingredients creates a luscious and gooey filling that pairs perfectly with the crunch of pecans.
Rich and Decadent Chocolate Pecan Filling
Dairy-Free Chocolate Chips
Incorporating dairy-free chocolate chips into the filling adds a delightful chocolatey richness that complements the pecans. Using soy-free and dairy-free options ensures the pie remains paleo-friendly, providing an indulgent yet wholesome treat.
Pecans and Chia Powder
Pecans are the star of this pie, offering a buttery crunch and rich flavor. Roughly chopped pecans are mixed into the filling, along with chia powder to help thicken and add a nutritional boost. Chia seeds are rich in omega-3 fatty acids, fiber, and antioxidants, making them a perfect addition to this dessert.
Preparing the Perfect Paleo Chocolate Pecan Pie
Crust Preparation
To make the crust, combine almond flour, coconut flour, gelatin, sea salt, and coconut sugar in a bowl. Cut in the egg yolk and ghee or cold grass-fed butter until the mixture is crumbly. Press the crust mixture evenly into a pie dish or tart pan and refrigerate while you prepare the filling.
Filling Preparation
For the filling, bring maple syrup to a boil in a saucepan and simmer until it reaches 225°F. Pour the hot syrup over the coconut sugar and ghee in a bowl, stirring to melt the ghee and dissolve the sugar. Add chia powder, coconut milk, and vanilla extract, then whisk in beaten eggs. Finally, mix in the chopped pecans and half of the chocolate chips.
Baking and Serving
Preheat the oven to 400°F. Pour the filling into the chilled crust and sprinkle the remaining chocolate chips on top. Bake at 400°F for 10 minutes, then reduce the oven temperature to 350°F and bake for an additional 20-30 minutes until the center is set. Cool the pie completely on a wire rack before serving. Store any leftovers in the refrigerator for up to one week.
Conclusion
Paleo Chocolate Pecan Pie is a rich, flavorful, and healthier alternative to traditional pecan pie, perfect for any holiday or special occasion. By using natural sweeteners, a gluten-free crust, and dairy-free chocolate chips, this dessert offers an indulgent treat that fits perfectly into a paleo diet. Enjoy this delicious pie with family and friends, knowing it’s made with wholesome, nutritious ingredients.
Paleo Chocolate Pecan Pie
This isn't your ordinary pecan pie, there's no corn syrup, no refined sugars, and no grains. As if that wasn't good enough, through in some soy-free, dairy-free chocolate chips. It's so good, nobody will guess it's paleo.
Ingredients
CRUST
- 2 cups Almond Flour
- 2 Tbsp Coconut Flour
- ½ tsp Grass-Fed Gelatin, like Great Lakes
- ¼ tsp Sea Salt
- 2 Tbsp Coconut Sugar or Maple Sugar
- 1 Large Egg Yolk
- 8 Tbsp Ghee, cold, cut into chunkor Unsalted Grass-Fed Butter (cold, cut into tablespoons
FILLING
- 1 cup Maple Syrup
- ¼ cup Coconut Sugar
- ¼ cup Ghee or Grass-Fed Butter, cut into chunks
- 1 Tbsp Chia Powder, see notes
- 1 Tbsp Coconut Milk, full-fat canned
- 1 tsp Pure Vanilla Extract
- 2 Large Eggs
- 1 cup Pecans, roughly chopped
- ⅓ cup Enjoy Life Mini Chocolate Chips, divided
Instructions
Crust Instructions
- Combine the almond flour, coconut flour, gelatin, sea salt and coconut sugar in a large bowl. Stir to combine everything evenly.
- Add the egg yolk and ghee/butter to the bowl and cut in with a pastry blender or the back of a fork. Continue until the mixture is crumbly and easily presses together in your hands.
- Dump the crust mixture into a pie dish or tart pan. Press the mixture evenly across the bottom and up the sides.
- Refrigerate the crust while you prepare the filling.
Pie Filling Instructions
- Preheat oven to 400°F.
- Add the coconut sugar and ghee/butter to a large bowl. Set aside.
- In a medium saucepan fitted with a candy thermometer, add the maple syrup and bring to a boil. Reduce heat and simmer until the temperature reaches 225°F (reduce by 2 degrees for every 1,000 feet in altitude).
- When the syrup reaches the right temperature, remove from heat and pour over the ghee and coconut sugar in the bowl and let site for a few minutes to melt the ghee and dissolve the sugar. Stir to combine.
- Add the chia powder, coconut milk, and vanilla to the bowl and stir to combine.
- In a separate bowl, beat the eggs until frothy. Slowly pour the eggs into the syrup mixture, whisking continually. The mixture is hot and you don't want scrambled eggs.
- Finally, add the pecans and ½ of the chocolate chips. Mix evenly.
- Remove the pie crust from the refrigerator and pour the filling into the crust. Sprinkle the remaining chocolate chips on top. Garnish with a few pecan halves, if desired.
- Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F and continue baking for 20-30 minutes, or until center is set.
- Cool completely on a wire rack before serving. Store leftovers in the refrigerator for up to one week.
Notes
To make chia powder, just add some chia seeds to a blender or food processor and process until it's a fine powder. Store extra in the refrigerator.
Nutrition Information
Yield 8 Serving Size 1 sliceAmount Per Serving Calories 660Total Fat 49gSaturated Fat 17gUnsaturated Fat 0gCholesterol 118mgSodium 115mgCarbohydrates 48gFiber 6gSugar 34gProtein 10g
Nutrition is calculated by a third party and may not be 100% accurate
dana
Monday 14th of March 2016
Hi Kendra, I just found your recipe and am making it for my son's math class to celebrate "PI" day tomorrow...he's in a math program at Hope College (Michigan) and his teacher is amazing and so fun and is celebrating "PI" day with all her students this week asking for parents to bring in their favorite pies to measure and, of course, eat! I'm not going to tell them it's paleo till afterwards...as a girl with southern roots, pecan pie has aways been a favorite at our family holiday parties! I'll let you know the results! :) Thanks for the recipe!
Sarah
Saturday 20th of December 2014
Beginner at paleo and I've already had many flops, but this is a gem!! Hands down the best baking I have ever done. It tastes like pure gold. I never usually post feedback on these things, but I couldn't stop myself with this goodie. Thank you so much for sharing.
eliza
Sunday 30th of November 2014
Hi! I just made this pecan pie recipe last night and it was INCREDIBLE! Didnt turn up as beautiful as yours (while in the oven, the filling kinda ate all the chocolate chips that i sprinkled on top. i might have over beaten the eggs), but the taste was impecable. I didnt have a thermometer, so i had to wing the maple syrup temperature, but it all turned all right. Thanks!!! It a new family classic!!!
Nohemi Vergara Lopez
Tuesday 24th of December 2013
Made this recipe for Thanksgiving and it was awesome! Now I am going to try making little pecan pies using a muffin pan, I'll have to play with the cooking time and temp. I'll report back. Thanks!
Sara
Saturday 30th of November 2013
Made this for Thanksgiving it was fabulous!! I was intimidated by this recipe at first but wanted to have a delicious pie for my family to enjoy and it turned out great. Thank you for these wonderful holiday recipes!