Delish Paleo Chocolate Pecan Pie Recipes

There’s a certain magic in a pie that smells like toasted pecans and warm chocolate. This Delish Paleo Chocolate Pecan Pie is all of that, and then some: a silky, fudge-kissed filling against a tender, nutty crust with just the right little wobble in the center. It stays true to those cozy, old-fashioned dessert vibes, but leans a bit lighter—sweetened in a way that feels gentle, with chocolate that tastes deep and not cloying. It’s the sort of pie you make when the house feels a touch too quiet, or when you want a dessert that knows how to hold both celebration and everyday comfort.

Around here, it’s become a family pie—the one that shows up for birthdays we keep small, and rainy afternoons that turn into card games at the kitchen table. My husband has a habit of sneaking one pecan from the top while it cools, claiming he’s just “checking the toastiness,” which, honestly, I’ve come to expect. Our kid does the laps—past the oven window, into the living room, back again—nose up, narrating the smell like a tiny food critic. The dog parks herself on the mat by the oven, tail sweeping the floor, as if it’s her solemn duty to monitor dessert. I’ll admit I’m not much better: there’s always a half-drunk cup of coffee on the counter, and I hover, listening to the faint tap of cooling as the pie sets, like the house itself is exhaling.

Why You’ll Love This Delish Paleo Chocolate Pecan Pie Recipes

– It’s deeply chocolatey without being heavy. Think more velvet than fudge brick—the kind of slice you finish and still feel like taking a small second sliver.
– The crust has a gentle nuttiness that smells like a warm bakery the moment it hits the oven. If you’ve ever loved almond cookies, you’ll recognize that cozy hug.
– Pecans go toasty and golden on top, giving a subtle crunch that plays so nicely with the lush filling. Every bite has contrast—soft, crisp, and just slightly sticky.
– It’s sweetened in a way that feels calm. You taste the chocolate and pecans first, then the sweetness walks in quietly behind them.
– It’s uncomplicated and forgiving, the sort of dessert you can make while the radio hums softly and someone tells you about their day.
– Leftovers are a dream—cold with coffee in the morning, or gently warmed at night with a little splash of cream on the side if you like.

Slow Moments

On the mornings I make this pie, I like to start early, while the house is still yawning awake. The kitchen has that pale, soft light, the kind that makes steam look almost golden. I set a small bowl of pecans near the stove, and there’s this instant comfort in the sound they make when I tumble them onto a pan—like dry leaves rustling in a good way. The chocolate melts with a patient shine, and if you listen closely, you can hear the faintest sigh as it loosens and becomes something you could almost dive into.

I stir slowly, leaning on the counter, letting the filling come together with the kind of attention that only happens when you’re not rushing. There’s a small music playlist I save for these mornings—nothing fancy, just easy guitar and a voice that sounds like Sunday. The kid steals a pecan and promptly declares it “the best nut,” which, as far as reviews go, is glowing. My husband pours more coffee for both of us and opens a window just a crack; the cool air makes the pie’s warmth feel that much cozier.

When the pie finally slides into the oven, the whole house notices. The dog sits taller. The ticking kitchen clock becomes more important. We keep ourselves busy—tidying crayons, folding yesterday’s dish towels—until that wave of chocolate-pecan perfume rolls through the rooms and settles in. We wait for the center to tremble just a little, like a secret, and then we wait some more as it settles and shines. The first slice is always a little messy, but the second slice, oh, the second is perfect.

Time-Saving Hacks

– Toast the pecans ahead of time. Keep a jar of toasted nuts on the counter; they stay crisp and bring instant depth without the extra step later.
– Mix the crust in the evening and press it into the pan, then chill overnight. The next day, you’ll be halfway to pie before breakfast is even cleared.
– Melt the chocolate gently while you tidy—use the residual warmth of the kitchen rather than cranking the heat, and you’ll avoid scorching.
– Crack the eggs into a separate little bowl first, just to keep shells out and the finish silky.
– If you’re truly racing the clock, let the pie cool near an open window in colder months. The crisp air speeds things up, though honestly, a slow cool is kinder to the texture.

Serving Ideas

– Weeknight treat: small slices after dinner with black tea or decaf coffee. A sprinkle of flaky salt wakes up the chocolate in a lovely, grown-up way.
– Weekend slow-down: pile on a cloud of coconut whipped cream and a few extra toasted pecans. Let everyone build their own slice at the table.
– For a brunch-leaning mood: serve thin wedges with fresh berries and a spoon of vanilla-flecked coconut yogurt—light enough to feel daytime-friendly.
– Holiday cozy: drizzle warm dairy-free chocolate over the top and scatter a little orange zest. The citrus scent is quietly festive without being fussy.
– If you keep it simple: just you, a fork, and a quiet corner—no adornments needed.

Tips & Mistakes

– Don’t rush the cool. I know it’s hard, but cutting too soon invites a lava situation. Delicious, yes, but a bit chaotic. Let it set so the slices hold together like a dream.
– Keep an eye on the pecans. They go from perfect to “hmm, a bit bold” fast. If you’ve ever burned a batch (hi, it’s me), you know that line well.
– Stir with a light hand once the eggs join the party. Overzealous whisking can invite too much air, which makes for a bubbly surface.
– If the top cracks slightly, don’t fret. It’s pie, not glass. A touch of cream or a dusting of cocoa turns “oops” into “oh, pretty.”

Storage Tips

I tuck leftovers in the fridge, loosely covered, and they keep beautifully for a few days. The texture firms in a way that makes cold slices irresistible with morning coffee—like a sophisticated candy bar, but softer. For a warm dessert moment, let a slice sit on the counter for a bit or give it the quickest kiss of heat until the chocolate just relaxes. It also travels well for lunchbox treats, wrapped snugly, and shared with that one coworker who always brings the good stories.

Variations and Substitutions

I’ve played with this pie in small, happy ways. A pinch of espresso powder cozies up to the chocolate and makes everything taste deeper without screaming “coffee.” Orange zest adds a bright, almost sunny lift—especially in winter when citrus feels like a tiny vacation. A whisper of cinnamon or cardamom brings warmth that leans holiday, while toasted coconut on top makes it feel a bit tropical. If you’re low on pecans, walnuts do an admirable job, though the flavor is a tad earthier. For sweetness, maple offers a round, amber note; coconut sugar is more toasty and caramel-like. Dairy-free chocolate keeps it in the paleo lane, and if you need a different crust, a hazelnut-almond blend is lovely, though slightly more delicate when sliced. Not everything worked: I tried pushing the chocolate lighter once, and it lost its cozy soul. Dark and toasty is where this pie shines.

Frequently Asked Questions

Delish Paleo Chocolate Pecan Pie Recipes

A rich, grain-free chocolate pecan pie with a tender almond flour crust, sweetened naturally with coconut sugar and maple syrup. Deep chocolate notes, toasty pecans, and a silky, custardy center—fully paleo and perfect for holidays.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cup almond flour
• ▢ 0.25 cup tapioca flour
• ▢ 0.5 cup coconut oil melted, divided
• ▢ 4 count eggs room temperature, divided
• ▢ 0.75 cup coconut sugar
• ▢ 0.25 cup maple syrup pure
• ▢ 6 oz dark chocolate 70% cacao or higher, chopped
• ▢ 2.5 cup pecan halves divided, some reserved for topping
• ▢ 2 tsp vanilla extract
• ▢ 0.5 tsp sea salt fine; use 0.25 tsp in crust and 0.25 tsp in filling
• ▢ 0.5 tsp espresso powder optional, enhances chocolate flavor

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly grease a 9-inch pie dish with coconut oil.
• Make the crust: In a bowl, whisk almond flour, tapioca flour, and 0.25 tsp sea salt. Stir in 0.25 cup melted coconut oil and 1 egg until a soft dough forms.
• Press dough evenly into the pie dish, pushing up the sides. Dock the base with a fork. Par-bake for 10 minutes; set aside.
• Make the chocolate filling: In a heatproof bowl, gently melt chopped dark chocolate with remaining 0.25 cup coconut oil over a double boiler (or in short microwave bursts). Stir until smooth; cool 5 minutes.
• In a separate bowl, whisk remaining 3 eggs, coconut sugar, maple syrup, vanilla, espresso powder (if using), and remaining 0.25 tsp sea salt until glossy.
• Slowly stream the melted chocolate mixture into the egg mixture, whisking constantly until fully combined.
• Fold in 2.0 cups of the pecan halves, reserving about 0.5 cup for topping.
• Pour filling into the warm crust. Arrange reserved pecans decoratively on top.
• Bake 35 to 40 minutes, until the edges are set and the center has a slight jiggle. If crust browns too quickly, tent edges with foil.
• Cool completely on a rack, at least 2 hours, to allow the filling to set. Slice with a warm, dry knife for clean cuts.

Notes

For dairy-free, use coconut oil as written. For a slightly less sweet pie, reduce coconut sugar to 0.5 cup. Store covered at room temperature for 1 day or refrigerate up to 5 days; freeze slices up to 2 months. A sprinkle of flaky sea salt before serving adds a nice finish.