By Wendy Stoltz / Last Modified On January 15, 2023

This paleo pecan pie comes together quickly with only a few simple ingredients. It's sweet, loaded with pecans, and perfect for anyone who loves pecan pie but without the grains.

If you don't eat paleo, you'll want to make my classic gluten free pecan pie. If you're looking for more pie recipes, check out my gluten-free pumpkin pie. They aren't paleo, but they are simple to make and delicious.

Gluten-Free Pecan Pie

The flavors of maple and vanilla combined with pecans will have you running for a second helping of this paleo pecan pie.

This incredibly delicious grain-free pecan pie is also dairy-free, and refined sugar free, making it a go-to gluten-free pie recipe year-round.

There is an option for a traditional gluten-free pie recipe included for those that prefer one (if you can consume grains).

This grain-free pecan pie recipe is paleo friendly as-is with no substitutions and can be made the night before.

If you're looking for more paleo desserts, try my Paleo Apple Crisp next.

Can I use butter instead of coconut oil in gluten-free pecan pie?

Yes, you can swap out the coconut oil for an equal amount of butter in this gluten-free pecan pie recipe. I’ve swapped the coconut oil for butter several times and it gives this paleo pecan pie a rich, buttery flavor.

What other sweetener can I use besides coconut sugar?

I would not recommend making the filling for this gluten-free pecan pie with a sugar free sweetener like stevia, or truvia. It won’t set up the way it needs to. You can substitute the 1 cup of coconut sugar with ¾ cup white granulated sugar if you can’t do coconut sugar.

Just note that it won't be paleo.

If you can’t have pecans you can always use walnuts or my favorite, hazelnuts, in this paleo pecan pie recipe. I’ve also used macadamias in a pinch before. The pie is still incredible.

Just note, if you use walnuts this gluten-free pecan pie will be a little more acidic. Make sure to chop them before you add them to the filling.

Tips for making paleo pies:

• Read the recipe steps and make sure you have all ingredients on hand before you begin.
• Make sure all ingredients are cold before you begin, unless otherwise noted.
• Don’t overwork the crust dough.
• To help prevent a mess in the oven, place a baking sheet under the pie pan while it cooks.
• Let the paleo pie cool completely before slicing.

Gluten-Free Pie Crust

Again, if you don’t want to use the grain-free pie crust or you can’t have nuts, you can use my traditional gluten-free pie crust recipe. This pie will still be refined sugar free but it won't be grain free.

Love pies? My friend Michelle at My Gluten-Free Kitchen has a lovely recipe for a Snickerdoodle Streusel Apple Pie. If you like coconut cream pie you’ll love this recipe by What the Fork Food Blog.

Have questions about this paleo pecan pie recipe, or other recipes on my site? Leave a comment and I will get back to you.

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Yield: 1 10" Paleo Pecan Pie

Paleo Pecan Pie

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This paleo pecan pie comes together quickly with only a few simple ingredients. It's sweet, loaded with pecans, and perfect for anyone who loves pecan pie but without the grains.

Prep Time 15 minutes

Cook Time 55 minutes

Additional Time 1 hour

Total Time 2 hours 10 minutes

Ingredients

For the Crust:

• 1 cup fine ground almond flour
• 1 cup tapioca starch
• 1 tablespoon coconut flour
• ½ teaspoon sea salt
• 6 tablespoons palm shortening (or regular shortening)
• 1 egg
• 2 tablespoons ice-cold water

For the Filling:

• 1 cup coconut sugar
• 6 oz. maple syrup (about ¾ cup)
• 2 tablespoons coconut oil, melted
• 3 eggs, room temperature
• ½ teaspoon salt
• 2 teaspoons gluten-free vanilla extract
• 2 ¼ cups raw pecans, chopped

Instructions

1. Preheat oven to 350°F. Place a baking sheet on the rack in the center of oven.
2. In a large mixing bowl, whisk the almond flour, tapioca starch, coconut flour, and salt.
3. Add shortening and cut it into the flour using a pastry cutter until only pea sized chunks remain.
4. Mix in the egg and water. Knead the dough with your hands to bring the dough together. Form a ball with the dough.
5. Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle.
6. Peel the top piece of parchment paper off, and invert the dough into a greased pie pan. Remove the second piece of parchment paper.
7. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
   For the filling, in a medium mixing bowl, mix coconut sugar, maple syrup, coconut oil, eggs, salt, and vanilla.
8. Add pecans and stir just until combined.
9. Pour filling into the prepared crust. The pecans will float to the top as the pie bakes.
10. Place the pie on the baking sheet and bake for 45-55 minutes until the center is set and the pie doesn’t jiggle when shook. Cover the pie with foil halfway through to keep the edges of the crust from burning.
11. Remove the pie from the oven and cool completely before cutting.

Notes

• Read the recipe steps and make sure you have all ingredients on hand before you begin.
• Make sure all ingredients are cold before you begin, unless otherwise noted.
• Don’t overwork the crust dough.
• To help prevent a mess in the oven, place a baking sheet under the pie pan while it cooks.
• Let cool completely before slicing.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 433Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 62mgSodium: 203mgCarbohydrates: 40gFiber: 3gSugar: 26gProtein: 6g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.