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Delish Paleo Chocolate Pecan Pie Recipes

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.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

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.