This paleo pecan pie has a rich maple filling, a generous layer of pecans, and a tender homemade grain-free crust. Made without corn syrup, it’s a classic holiday dessert with a simple whisk-together filling and a dairy-free option.
Pecan pie deserves a spot next to pumpkin pie on the Thanksgiving table! I love the combination of crunchy pecans, sweet maple filling, and a lightly salted crust – especially with a spoonful of whipped cream on top!
This recipe is adapted from the Maple Pecan Pie in my cookbook, Paleo Baking at Home. It uses my original paleo pie crust, which you can press directly into the plate, plus a filling that comes together in one bowl.
There’s no stovetop syrup to cook and no need to toast the pecans first. You can bake the pie the day before serving, giving the filling plenty of time to set and leaving one less thing to do on the holiday.
Why You’ll Love This Paleo Pecan Pie
- Classic pecan pie flavor: Maple syrup, vanilla, and plenty of pecans make a rich, sweet filling.
- No corn syrup: Pure maple syrup and maple sugar sweeten the filling.
- Gluten-free and grain-free crust: My original almond flour crust uses tapioca flour and a small amount of coconut flour.
- No rolling required: Press the dough into your pie plate and patch any cracks with your fingers.
- Dairy-free option: Use palm shortening in the crust and refined coconut oil in the filling.
- Make-ahead friendly: Bake it a day ahead and refrigerate overnight before slicing.
If you love pecan desserts but want something to cut into smaller portions, try my paleo pecan pie bars too.
Ingredients You’ll Need
The full measurements are in the recipe card below. Here are a few things to keep in mind when choosing your ingredients.
For the crust
Blanched almond flour: Finely ground blanched almond flour gives the crust a smoother texture than coarse almond meal.
Tapioca flour: Also labeled tapioca starch. Use it alongside the almond flour rather than replacing either flour with more of the other.
Coconut flour: Just 2 tablespoons help balance the dough. Coconut flour is very absorbent, so measure carefully and sift out any lumps.
Palm shortening or butter: Use cold palm shortening for a dairy-free crust, or unsalted grass-fed butter if you include dairy. A combination is another option. Keep the full ½ cup called for in the recipe.
Maple sugar or coconut sugar: The crust needs only 1 teaspoon; the filling provides most of the sweetness.
Egg and sea salt: The egg binds the dough, while salt balances the sweet filling.
For the filling
Pecans: Roughly chop some for the filling and reserve the rest as halves for the top. Toasting is optional—see the recipe notes if you’d like that extra step.
Pure maple syrup: Use real maple syrup, not pancake syrup. It provides both sweetness and liquid for the filling.
Maple sugar: Adds sweetness without adding more liquid. It’s a separate ingredient from maple syrup, so don’t replace it with extra syrup.
Eggs: Three large eggs help the filling set. These are in addition to the egg used in the crust.
Tapioca flour: One tablespoon helps support the filling while keeping it soft.
Ghee, butter, or refined coconut oil: Melt your chosen fat and let it cool slightly before mixing. Refined coconut oil keeps the filling dairy free without a strong coconut flavor.
Vanilla and sea salt: Both balance and round out the maple and pecan flavors.
How to Make Paleo Pecan Pie
Make the crust
Pulse the crust flours, sugar, and salt in a food processor, then pulse in the cold shortening or butter until coarse crumbs form. Add the egg and pulse just until the dough comes together.
Wrap and chill for 20–30 minutes, then press evenly into a 9-inch pie plate. If the chilled dough is too firm to shape, let it soften for a few minutes. Patch any cracks and keep the crust thickness as even as possible.
Gently prick the bottom with a fork and partially bake at 375°F for about 10 minutes, just until set. Reduce the oven temperature to 350°F.
Make the filling
Roughly chop 1½ cups of pecans and spread them in the partially baked crust.
Whisk the maple sugar, tapioca flour, and salt together in a bowl. Add the eggs, followed by the maple syrup, melted and slightly cooled fat, and vanilla. Whisk until combined without making the mixture frothy.
Assemble and bake
Pour the filling over the chopped pecans. Arrange the remaining pecan halves over the top and gently press them into the filling to coat.
Cover the exposed crust edges with a pie shield or foil ring. Place the pie on a rimmed baking sheet and bake at 350°F until the edges of the filling are set and the center has a gentle jiggle.
Cool before slicing
Let the pie cool on a rack, then refrigerate within 2 hours of baking. Allow about 4 hours total cooling time, or refrigerate overnight, before slicing. The filling firms as it cools, so resist cutting into the warm pie!
Tips for the Best Pecan Pie
Keep the original crust proportions. In comparing crusts, I preferred the result with my original formula over a version with more almond flour and less fat. Easier-to-handle dough didn’t give me the texture I wanted after baking.
Pressing is the simplest shaping method. This gluten-free dough can crack when rolled, but it patches easily. You don’t need a perfectly rolled circle.
Partially bake only until set. The crust will continue baking with the filling, so avoid taking it to a deep golden color during the prebake.
Protect the edges early. Cover the crust rim from the beginning of the filled bake. If the pecans darken before the filling is ready, loosely tent the whole pie with foil.
Watch the center, not just the clock. The filling should have a small, gentle wobble in the center rather than a loose ripple across the pie. Don’t wait for it to become completely rigid in the oven.
Let it set fully. A chilled pie is easier to cut neatly. Use a sharp knife and wipe it between slices.
Make Ahead, Storage, and Serving
For an easier holiday schedule, bake this pie the day before serving. Cool on a rack and refrigerate within 2 hours of baking. Once chilled, cover it and keep refrigerated.
Store leftovers covered in the refrigerator for up to 4 days. You can serve the pie chilled or let individual slices stand briefly at room temperature for a softer filling.
Add whipped cream just before serving. Coconut whipped cream is a good option for the dairy-free version; regular whipped cream works if you include dairy.
Frequently Asked Questions
Can I make this pecan pie dairy free?
Yes. Use all palm shortening in the crust and refined coconut oil in the filling. Butter and ghee are dairy-derived, so choose the coconut oil option when you need the pie to be dairy free.
Do I need to toast the pecans?
No. Use untoasted pecans for the simplest version. If you prefer a deeper toasted flavor, follow the optional toasting instructions in the recipe notes.
Can I use coconut oil in the crust?
For this recipe, use palm shortening or butter in the crust. The refined coconut oil option applies to the filling; it isn’t a recommended swap for the crust fat.
How do I know when pecan pie is done?
Look for set edges and a center that jiggles gently as one piece when you carefully nudge the pan. The center should not slosh or ripple like liquid. It will continue setting as the pie cools.
Can I make it the day before Thanksgiving?
Yes! This is a great pie to make the day before. Refrigerate it overnight and add whipped cream when serving.
More Paleo Holiday Desserts
- Classic Paleo Pumpkin Pie
- Praline Pumpkin Pie
- Classic Apple Pie
- Apple Crumble Pie
- Apple Pie Bars
- Paleo Pumpkin Pie Bars
- Paleo Pecan Pie Bars
- Vegan Pumpkin Cheesecake
Classic Paleo Pecan Pie
Ingredients
Pie Crust:
- 1 cup blanched finely ground almond flour
- ⅔ cup tapioca flour or arrowroot flour
- 2 tablespoons coconut flour sifted
- 1 tablespoon maple sugar or coconut sugar
- ½ teaspoon fine sea salt
- ½ cup palm shortening or unsalted grass-fed butter, or a combination, cold
- 1 large egg
Filling:
- 2½ cups pecans divided
- ⅓ cup maple sugar or coconut sugar
- 1 tablespoon tapioca flour or arrowroot
- ½ teaspoon fine sea salt
- 3 large eggs preferably at room temperature
- 1 cup pure maple syrup
- ¼ cup ghee or unsalted butter, or refined coconut oil, melted and cooled slightly
- 2 teaspoons pure vanilla extract
For serving, optional:
- Coconut whipped cream or regular whipped cream
Instructions
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Make the pie crust dough: Add the almond flour, coconut flour, tapioca flour or arrowroot, sugar, and salt to a food processor. Pulse to combine. Add the cold shortening or butter and pulse until coarse crumbs form. Add the egg and pulse just until the dough comes together. Gather the dough into a disk, wrap in plastic wrap or parchment, and refrigerate for 30 minutes or up to one day. Preheat the oven to 375°F.
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Shape the crust: Press the dough evenly into the bottom and up the sides of a standard 9-inch pie plate, using lightly floured fingers or a piece of parchment. Alternatively, roll between two sheets of parchment and transfer to the pie plate. Patch cracks and keep the thickness even around the bottom and rim. If the dough becomes soft or greasy, refrigerate the shaped crust briefly before baking.
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Partially bake: Gently prick the bottom a few times with a fork. Bake for about 10 minutes, just until the bottom is set but not deeply browned. Let cool for about 5 minutes. Reduce the oven temperature to 350°F.
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Prepare the pecans: Roughly chop 1½ cups of the pecans, leaving the remaining 1 cup as halves. Spread the chopped pecans evenly in the partially baked crust.
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Mix the filling: Whisk together the maple sugar, tapioca flour, and salt in a large bowl, breaking up any lumps. Add the eggs and whisk gently until smooth. Whisk in the maple syrup, melted and slightly cooled fat, and vanilla until combined. Avoid whipping excess air into the mixture.
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Assemble: Pour the filling over the chopped pecans. Distribute the pecan halves over the top and gently press them into the filling so they are coated. Cover the exposed crust edges with a pie shield or foil ring.
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Bake: Place the pie on a rimmed baking sheet and bake at 350°F for 40–50 minutes, checking starting at 35 minutes. The filling should be set around the edges, with a center that jiggles gently as one piece rather than rippling or sloshing. If the pecans brown too quickly, loosely tent the pie with foil.
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Cool and chill: Cool on a wire rack for 1½–2 hours, then refrigerate until fully set. Allow about 4 hours total cooling time, or refrigerate overnight, before slicing. Cover once chilled if storing overnight.
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Serve: Serve chilled, or let individual slices stand briefly at room temperature for a softer filling. Add dairy free whipped cream if desired and enjoy! Refrigerate leftovers for up to 4 days.
Recipe Notes
- Dairy free: Use palm shortening in the crust and refined coconut oil in the filling. Butter and ghee are dairy-derived.
- Optional toasted pecans: Spread the pecans on a rimmed baking sheet and bake at 350°F for 6–8 minutes, stirring once, until fragrant. Let cool before chopping and assembling. Increase the oven temperature to 375°F for the crust.
- Crust handling: Let very firm chilled dough soften briefly before shaping. If sticky or greasy, chill again. Pressing directly into the plate is the easiest method.
- Protect the crust: Keep the exposed rim covered throughout the filled bake. The crust should only be set, not deeply golden, after the initial prebake.
- Make ahead: Bake the day before serving and refrigerate overnight. Add whipped cream just before serving.
- Storage: Refrigerate within 2 hours of baking and keep covered for up to 4 days.
- Timing: Baking and setting times vary with the oven, pie plate, and refrigerator. Use the visual doneness cues and allow extra chilling time if needed.
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