This gluten-free, paleo pecan pie is an ideal dessert for any gathering. It’s rich yet light, with a filling that sets firm but remains pleasantly gooey without the cloying stickiness common in many pecan pies. Sweetened with real maple syrup and coconut sugar, this recipe avoids corn syrup entirely. It’s gluten-free, dairy-free, and paleo-friendly.
Why is gluten-free pecan pie so great?
- You can prepare the pie crust one to two days ahead, making this recipe convenient for entertaining.
- The filling contains no corn syrup—sweetness comes from pure maple syrup and coconut sugar.
- The crust tastes like a traditional pie crust; most guests won’t realize it’s gluten free.
- The pie keeps well at room temperature for a few days, so storing leftovers is easy.
Is paleo pecan pie served warm or cold?
This pie can be kept at room temperature for 2–3 days. If you refrigerate it, it will keep for 4–5 days; allow the pie to sit at room temperature for about 2 hours before serving so the filling softens and the flavors open up.
Paleo pecan pie ingredients & substitutions
The filling and crust require a short list of simple ingredients:
- Pecans
- Eggs
- Coconut sugar
- Maple syrup
- Coconut flour
- Coconut oil
- Sea salt
- Vanilla extract
FAQs about paleo pecan pie
Can I change the amounts of maple syrup and coconut sugar? No—this ratio was tested to achieve the correct texture and set for the filling. Altering the balance may affect how the filling firms up.
Can I use butter instead of palm shortening in the crust? Yes. Use cold butter cut into 1″ cubes and process it into the crust mixture just as you would the shortening.
Is tapioca flour an acceptable substitute for arrowroot? Yes, tapioca flour will work if arrowroot isn’t available, though arrowroot is preferred for texture.
Can I skip refrigerating the dough? It’s not recommended. Chilling the dough makes it much easier to handle and helps prevent excessive shrinking during baking.
Top tips to make this gluten-free pecan pie come out perfect
- Chill the dough before rolling or pressing it into the pie dish.
- Take your time forming the crust so the edges are even and consistent.
- Roll or press the dough evenly to ensure uniform baking.
- Let the pie come to room temperature before serving or storing to achieve the best texture.
How to make gluten-free pecan pie
Preheat the oven to 375°F and position the oven rack in the middle.
Make the crust: In a food processor pulse all crust ingredients except the egg until thick crumbs form (about 30–45 seconds). Add the egg and pulse until a dough forms. Shape the dough into a ball, wrap tightly in plastic, and chill for 15 minutes.
Roll or press the dough: Between two sheets of parchment, roll the dough into a 9″ circle and transfer it to a 9″ pie dish. Alternatively, press the dough directly into the dish. If it becomes sticky, chill it again. Pierce the bottom with a fork to vent steam.
Blind-bake: Bake at 375°F for about 12 minutes until the bottom is set. Remove and let cool at least 10 minutes. Reduce the oven temperature to 325°F.
Prepare the filling: In a large bowl whisk the eggs until frothy, about 1 minute. Add the coconut sugar, maple syrup, and melted coconut oil, whisking until smooth. Stir in the coconut flour, sea salt, and vanilla. Set aside.
Assemble: Scatter half the pecans over the baked crust. Pour the filling over the pecans and gently tap the pie dish on the counter to level the filling. Arrange the remaining pecans on top in any pattern you like.
Bake: Bake at 325°F for 45–55 minutes until the filling is set and not jiggly in the center. Let the pie rest at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
Serve: Once fully cooled (about 1.5–2 hours), slice with a very sharp knife and serve. The pie keeps at room temperature for 2–3 days or refrigerated in an airtight container for 4–5 days.
Notes
- If you prefer, substitute cold butter for the shortening—cut into 1″ cubes and add to the food processor.
Recipe (yields 8 servings)
Crust
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 1/2 cup organic palm shortening or cold grass-fed butter (cut into 1″ cubes)
- 2/3 cup plus 1 tablespoon arrowroot flour
- 2 teaspoons coconut sugar
- 1/2 teaspoon kosher salt
- 1 large egg
Filling
- 3 large eggs (room temperature)
- 1/3 cup pure maple syrup
- 1 cup coconut sugar
- 1/2 cup melted coconut oil
- 1/2 tablespoon coconut flour
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 1/4 cups pecans
Nutrition (per serving, approximate)
- Calories: 673 kcal
- Carbohydrates: 45 g
- Protein: 9 g
- Fat: 54 g (Saturated fat: 22 g)
- Cholesterol: 112 mg
- Sodium: 371 mg
- Fiber: 5 g
- Sugar: 24 g