• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Shop
  • About
  • Contact
  • My Cookbook
my new book!
Display Search Bar

The Paleo Running Momma

Run Fast, Eat Clean, Live Messy!

  • Browse Recipes
  • By Course
    • Appetizers & Snacks
    • Breakfast & Brunch
    • Dips, Dressings and Sauces
    • Lunch & Dinner
    • Sweet Treats
    • Veggies & Sides
  • By Dessert
    • Breads & Muffins
    • Brownies & Bars
    • Cakes & Cupcakes
    • Chocolate
    • Cookies
    • Crisps, Cobblers, & Crumbles
    • Fruit
    • No-Bake
    • Pies & Tarts
  • By Special Diets
    • Egg Free
    • No Added Sugar
    • Nut Free
    • Vegan
    • Whole30
  • By Ingredient
  • By Holiday/Season
    • Birthday
    • Christmas/Winter
    • Easter/Spring
    • Summer/BBQ
    • Thanksgiving/Fall
  • View the Full Recipe Index

11.24.19

Chocolate Pecan Pie {Paleo, GF, DF}

Sharing is caring!

This deliciously rich and gooey chocolate pecan pie is everything you’re craving in a holiday dessert!   Perfect with a big scoop of coconut vanilla ice cream on top, this family favorite is gluten-free, paleo, and dairy-free but no one will know.

This deliciously rich and gooey chocolate pecan pie is everything you’re craving in a holiday dessert!   Perfect with a big scoop of coconut vanilla ice cream on top, this family favorite is gluten-free, paleo, and dairy-free but no one will know.

I just had to sneak in another pie recipe before Thanksgiving!  This one was absolutely worth the wait.  I actually based it on the pecan pie that’s in my new cook book (pre-order here!) but tweaked it to make it chocolate.

So, you get the gooey sweet texture of a pecan pie with dark chocolate added to the filling.  Holy moly – I was so impressed with how delicious this pie turned out!  Perfect for any celebration – not just the holidays – especially if you’re a pecan lover OR can’t get enough of the chocolate-nut combo.

Crunchy toasty pecans, gooey chocolate filling, and a flaky crust that you won’t believe is paleo.  I can’t wait for you to try this pie!

This deliciously rich and gooey chocolate pecan pie is everything you’re craving in a holiday dessert!   Perfect with a big scoop of coconut vanilla ice cream on top, this family favorite is gluten-free, paleo, and dairy-free but no one will know.

What You Need to Make Chocolate Pecan Pie

The ingredients are simple, with no refined sweeteners, grains, and the option to avoid dairy completely.  Here’s what you’ll need:

Crust:

  • Blanched almond flour
  • Coconut flour
  • Tapioca flour
  • Organic palm shortening, or grass fed butter
  • Coconut sugar, or maple sugar
  • Sea salt
  • Egg

Filling:

  • Pecan halves
  • Dark chocolate (Hu dark chocolate bars are free of refined sugar)
  • Coconut oil or ghee
  • Vanilla extract
  • Tapioca flour
  • Eggs
  • Maple syrup
  • Coconut sugar or maple sugar
  • Sea salt

This deliciously rich and gooey chocolate pecan pie is everything you’re craving in a holiday dessert!   Perfect with a big scoop of coconut vanilla ice cream on top, this family favorite is gluten-free, paleo, and dairy-free but no one will know.

How to Make Chocolate Pecan Pie

This pie is very straightforward.  First, prepare the pie dough and crust.  The dough will need to chill for at least an hour, so you’ll need to make it a little bit ahead of time.  You can also prepare the dough a day or two in advance to save time.

Roll out the dough and transfer it to your pie dish (tips on working with the dough are below).  Bake the  crust for about 10 minutes before adding your filling.  During this time, prepare the filling.

The filling is super easy – just whisk everything together in a bowl!  Place the pecans inside your baked pie crust, then pour all the filling over the top.   And then it’s time to bake!  Pecan pies are one of my favorites to bake since they don’t take much work.

This deliciously rich and gooey chocolate pecan pie is everything you’re craving in a holiday dessert!   Perfect with a big scoop of coconut vanilla ice cream on top, this family favorite is gluten-free, paleo, and dairy-free but no one will know.

Tips for Working with Paleo Pie Dough

Paleo pie dough can sometimes be difficult to work with, since it’s slightly stickier and also breaks more easily than traditional dough due to the lack of gluten.

Luckily, because you’re not working with gluten, you can’t damage the texture of the dough by overworking it the way you can with gluten pie dough.

Once you get the hang of it, the dough is very manageable and creates delicious, flaky pie crusts!  Here are a few tips for working with paleo pie dough:

  • Chill until very firm, then allow the dough to sit at room temperature before rolling it out.
  • Tapioca or arrowroot flour won’t dry out the dough, so liberally sprinkling your parchment paper and dough with it to prevent sticking it totally fine.
  • Roll out the dough between two sheets of parchment paper, checking for sticking and periodically flipping it and/or adding more tapioca, if necessary.
  • Repair broken dough by tapping it back together lightly.
  • Re-chill at any point that the dough is too sticky, greasy, or hard to work with.
  • Chill the unbaked pie crust again before baking if it has softened up a lot while working with it.

This deliciously rich and gooey chocolate pecan pie is everything you’re craving in a holiday dessert!   Perfect with a big scoop of coconut vanilla ice cream on top, this family favorite is gluten-free, paleo, and dairy-free but no one will know.

Tips for Baking Pecan Pie

Luckily there are no fancy steps needed to bake a pecan pie!  After you pre-bake the crust for about 10 minutes, just fill it with the pecan mixture and pop it in the oven.

After about 20 minutes, I like to cover the top of the pie with aluminum foil to prevent the crust from browning too much.  A paleo crust is a bit too delicate for a pie shield, and I find it works really well to just cover the entire pie.

After covering the top, it should bake for another 15-25 minutes or so undisturbed.  Once the center is mostly set (it can jiggle just slightly) you know it’s ready.  After baking, the pie will still need to cool for a couple of hours so the filling can fully set.

I hope you’re ready for a seriously delicious, dreamy, chocolatey gooey pecan pie!  Let’s get started with the dough – I can’t wait for you to try this one!

Chocolate Pecan Pie {Paleo, GF, DF}

Chocolate Pecan Pie {Paleo, GF, DF}

This rich and gooey chocolate pecan pie is everything you’re craving in a holiday dessert! Perfect with a big scoop of coconut vanilla ice cream on top, this family favorite is gluten-free, paleo, and dairy-free but no one will know.
Author: Michele Rosen
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 2 hrs
Servings: 10 servings
Print this Recipe
Did you make this recipe?
Leave a review

Ingredients

Crust:

  • 1 cup blanched almond flour
  • 2 Tbsp coconut flour
  • 2/3 cup tapioca flour
  • 1/2 cup palm oil shortening or grass-fed butter, or a combination of both
  • 1 Tbsp maple sugar or coconut sugar
  • 1/2 tsp fine grain sea salt
  • 1 large egg

Filling:

  • 2 1/2 cups pecans
  • 3/4 cup dark chocolate chips or chopped dark chocolate
  • 1/4 cup coconut oil (refined) or ghee, melted and slightly cooled
  • 1/2 cup maple sugar or coconut sugar
  • 1 1/2 Tbsp tapioca flour or arrowroot
  • 2 tsp pure vanilla extract
  • 1/2 teaspoon fine grain sea salt
  • 3 large eggs at room temperature
  • 3/4 cup pure maple syrup

Instructions

Crust:

  1. In a food processor, pulse together all ingredients except for the egg to form a crumbly mixture. Pulse in the egg to form a sticky dough. Tightly wrap the dough in plastic wrap and refrigerate for one hour or up to overnight.
  2. Preheat your oven to 375° F. Lay out a sheet of parchment paper and sprinkle generously with tapioca flour. Place the chilled dough on the parchment and sprinkle with more tapioca. Cover with another piece of parchment paper and gently roll into a circular shape. This dough breaks easily but it can also be easily repaired. You cannot “overwork” the dough, so you can always start over if needed.
  3. Once rolled out, remove the top piece of parchment paper. Place your pie dish upside down over the dough and slide your hand underneath the parchment to flip the dough into the pie dish. Once flipped, slowly remove the parchment paper and gently press the dough into the dish.
  4. If it’s sticky, chill until it’s easier to work with. You can crimp the ends, or press with a fork if desired. Use a fork to prick the crust several times so it doesn’t puff while baking. Place crust in the freezer before baking to avoid shrinking. Bake crust for 10 mins, then allow it to partially cool while you make the filling. Lower the oven temperature to 350° F

Filling:

  1. Spread the pecans inside the warm pie crust and set aside. Place the chocolate chips or chopped chocolate in a glass bowl and microwave in 30-second increments, stirring between each, until melted.
  2. In a large bowl, whisk together the melted ghee, maple sugar, and tapioca in a large bowl until smooth. Whisk in the vanilla extract, salt, eggs, maple syrup, and melted chocolate until combined. Pour the mixture evenly over the pecans.
  3. Bake the pie in the preheated oven for 35-45 minutes or until set. After about 20 minutes, cover the top of the pie with a sheet of aluminum foil to prevent the crust from browning too much.
  4. Allow the pie to cool at room temperature to continue setting. You can also refrigerate the pie to speed up the cooling time. Serve at room temperature. Store leftovers tightly covered in the refrigerator for up to 4 days.

Nutrition

Calories: 589kcal
Carbohydrates: 41g
Protein: 8g
Fat: 46g
Saturated Fat: 17g
Cholesterol: 66mg
Sodium: 278mg
Potassium: 273mg
Fiber: 5g
Sugar: 23g
Vitamin A: 109IU
Vitamin C: 1mg
Calcium: 121mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo Pie Recipes?  Try One of These!

Classic Pumpkin Pie with Crust Recipe

Paleo Sweet Potato Pie

Classic Double Crust Apple Pie

Apple Crumble Pie

Salted Caramel Pecan Pie 

Coconut Custard Pie 

Cherry Crumble Pie 

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

You Might Also Like...

  • Triple Chocolate Olive Oil Brownies {Paleo, GF, DF}
  • Salted Caramel Pecan Pie {Paleo, Gluten-Free}
  • 32 Paleo Thanksgiving Desserts
Previous Post
Next Post

About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Julie says

    November 25, 2019 at 7:09 pm

    What size pie plate did you use?

    Reply
  2. maddie says

    November 27, 2019 at 1:44 pm

    Do you put the pecans down first? The picture looks like it would be after the chocolate but the recipe says before?

    Reply
  3. Laura says

    November 27, 2019 at 3:27 pm

    Just pulled this out of the oven! Can’t cut into it until Friday? I had to use a hand mixer instead of a whisk to mix the filling ingredients, is that ok?

    Reply
  4. run 3 says

    November 30, 2019 at 12:27 pm

    Do you put the pecans down first? The picture looks like it would be after the chocolate but the recipe says before?

    Reply
  5. Mya says

    December 1, 2019 at 2:53 pm

    Could I use lard instead of palm shortening? Thanks!

    Reply
  6. Alissa says

    November 11, 2020 at 7:05 am

    What paleo icecream do you use?

    Reply
  7. Olga says

    November 12, 2020 at 9:43 pm

    Michele, do you suggest to roast a little bit pecans that you put on the bottom? And no roasting of pecans that will go on top I assume

    Reply
  8. Nina Helmrich says

    November 24, 2020 at 12:22 pm

    Should the butter be cold for the crust or room temp?

    Reply

Leave a Comment Cancel reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

Read More

Free Recipes

Subscribe to email updates for new recipes delivered to your inbox!

Footer

Weeknight Ideas

M
Get the Recipe
One-Skillet Teriyaki Meatballs {Paleo, Whole30}
These easy one-skillet teriyaki meatballs are perfect for weeknights.
T
Get the Recipe
Instant Pot BBQ Chicken {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!
W
Get the Recipe
Glazed Sheet Pan Chicken with Butternut Squash and Apples {Paleo, Whole30}
The perfect no-fuss, one-pan paleo and Whole30 dinner.
TH
Get the Recipe
Crispy “Breaded” Paleo Chicken Cutlets {Whole30}
Quick, simple, and perfect to make ahead of time!
F
Get the Recipe
Loaded Taco Sweet Potato Sliders {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!

New Recipes

Delivered to your inbox!

Sign Me Up!
Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
Follow on Instagram
Back To Top
© 2021 The Paleo Running Momma
  • Contact
  • Privacy
  • Policies
Site Credits Designed by Melissa Rose Design. Developed by Once Coupled.
  • Facebook
  • Twitter
  • Pinterest