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10.21.17

Salted Caramel Pecan Pie {Paleo, Gluten-Free}

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This salted caramel pecan pie is made with an easy dairy free salted caramel sauce and flaky grain free pastry crust (with a dairy-free option) for a rich gooey and sweet paleo dessert for the holidays or any special occasion!  

This salted caramel pecan pie is made with an easy dairy free salted caramel sauce and flaky grain free pastry crust (with a dairy-free option) for a rich gooey and sweet paleo dessert for the holidays or any special occasion!  

As it usually does, time is creeping away and pie is now on the horizon.   “What is this nonsense?!” You might be wondering.  But you read me right – pie is on the horizon, and this, my dear friend, is why you’ve visited me today, I presume.

Yes, it’s still me and I’m still here and mostly sane – just finding a new way to introduce to you yet another Thanksgiving/Holiday themed dessert – Pecan Pie!

Paleo salted caramel pecan pie, that is.  The pie that all the cool kids are delicately and quietly placing on their Thanksgiving tables this year, praying that no one guesses said pie is completely paleo (although the lack of food coma might give it away.)

And, FYI, by “cool kids”, I’m talking about me and you, of course.

Since as long as I can remember, Thanksgiving has been my family’s jam.  In fact, it was basically the only home-cooked dinner we had the entire year for many, many years, save for the odd chicken cutlet with rice and corn.

Anyhow, Thanksgiving became really special for me growing up as an undiscovered lover of home cooking, and, of course, baking!

In full disclosure, we never actually baked our own pies, but the pies were important, you see.  We lived for the stuffing and the pies and not much has changed in that way.

As far as the pies went, we always had the same 4 varieties on the table, every year.  Four pies between exactly 6 people around the table – sounds like a good pie/person ratio to me, don’t you think?

The pies were, in order of my favorite to least favorite, were as follows: 1.) Apple 2.) Pumpkin 3.) Pecan 4.) Coconut Custard.

That was my pie order as of the age of 10, however, today, I would have a much tougher time with the order.  I think apple might still be #1 though.  And clearly, I’m doing nothing to sell you on this salted caramel pecan pie right now, am I?!

This pecan pie, however, is most likely not the pie you grew up with (ya think?!).  Making gooey and sweet pecan pie without any dairy or refined sugar can prove to be a challenge, for sure.

I decided to go the salted caramel route with my pecan pie for a couple of reasons.  First, dairy free salted caramel is SUPER easy to make on the stovetop.  And no, you don’t taste the coconut milk once it’s caramelized!  Those of you who read often have seen first hand how much I love my salted caramel lately.

Second, salted caramel and pecans just belong together, if you ask me.  There’s not much more you need with that combination!  However, because I like to go “big”, I’m giving you a little bit more, as you might expect 🙂

We have my classic paleo pie crust (I linked to the recipe below but you can also find it here).  In order for the filling to bake into a custard, we’re whisking eggs into the cooled salted caramel, along with maple-soaked pecans (literally just let the pecans sit in maple syrup!), vanilla, and a bit of cinnamon.

The rest happens in the oven (and on the table!).  I hope you guys enjoy this salted caramel pecan pie as much as we did!  Now, let’s bake!

Salted Caramel Pecan Pie {Paleo, Gluten-Free}

Salted Caramel Pecan Pie {Paleo, Gluten-Free}

This salted caramel pecan pie is made with an easy dairy free salted caramel sauce and flaky grain free pastry crust (with a dairy-free option) for a rich gooey and sweet paleo dessert for the holidays or any special occasion!  
Author: Michele Rosen
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Course: Baking/Dessert, Holiday
Cuisine: grain free, Paleo
Servings: 10
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Did you make this recipe?
Leave a review
4.57 from 39 votes

Ingredients

  • 1 pie crust recipe for sweet pie pressed into 9” deep dish pie dish poked all over with a fork, then baked 10 minutes at 375 degrees F

Salted caramel:

  • 2 1/4 cups full fat coconut milk
  • 1 cup organic coconut sugar
  • 3/4 tsp sea salt
  • 2 tsp pure vanilla extract

Pie Filling:

  • Salted caramel cooled for at least 1 hour
  • 3 eggs
  • 2 tbsp pure maple syrup
  • Pinch salt
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1 1/2 cups chopped pecans
  • 1 cup pecan halves

Instructions

Salted Caramel:

  1. In a medium saucepan, whisk together the coconut milk and coconut sugar over medium heat. Bring to a boil, stirring or whisking, then lower the heat a bit so that the mixture is bubbling but not overflowing. Continue to cook, stirring occasionally to avoid any burning, for 15-20 minutes or until mixture is reduced and a deep caramel color*. Once removed from heat, stir in the salt and vanilla extract.

  2. After preparing the caramel, allow it to cool at room temp for at least 1 hour before continuing with the filling.  

Filling and Pie:

  1. Preheat your oven to 350 degrees (lowering the temp from 375 for the crust)
  2. Mix the chopped pecans (saving the halves for the top of the pie) with the maple syrup, 1/2 tsp vanilla, cinnamon, and pinch salt. Allow them to sit for 10 minutes.

  3. Whisk the eggs into the salted caramel (after an hour of cooling) 1 at a time until smooth, then stir in the pecan mixture. Pour filling into partially baked crust, then arrange pecan halves on the top of the pie.

  4. Bake in the preheated oven for 45-50 minutes, until center is set and crust is golden brown. Allow pie to cool completely at room temp before serving for easy slicing - if you plan to refrigerate before serving, make sure to first cool completely at room temperature before chilling. Pie is best served at room temp or cooler for easy slicing.  Enjoy!

Recipe Notes

*Time will vary based on your stove, this step should not take longer than 25-30 minutes and may be as quick as 10-15.

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Salted Caramel Pecan Pie:

This salted caramel pecan pie is made with an easy dairy free salted caramel sauce and flaky grain free pastry crust (with a dairy-free option) for a rich gooey and sweet paleo dessert for the holidays or any special occasion!  

Want More Paleo Holiday Dessert Recipes?  Try One Of These!

Classic Paleo Pumpkin Pie {With Crust Recipe}

Salted Caramel Apple Tart {Paleo}

Maple Pecan Apple Crisp {Paleo & Vegan}

Paleo Coconut Custard Pie 

Apple Pie Crumb Bars {Paleo & Vegan}

Pumpkin Snickerdoodle Skillet Cookie with Salted Caramel {Paleo}

Orange Cranberry Coffee Cake {Paleo}

Chocolate Pumpkin Cashew Cheesecake {Paleo & Vegan}

Pumpkin Spice Latte Cookies {Paleo}

Tell Me!

What pies are at your Thanksgiving table?

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 Paleo Running Momma!

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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. Kit says

    October 21, 2017 at 7:35 am

    This looks so good!!! ?

    Reply
    • Michele says

      October 21, 2017 at 5:30 pm

      Thanks! Hope you try!

      Reply
  2. Sandra says

    October 21, 2017 at 9:58 pm

    Can this be made ahead of time. How long will this keep?

    Reply
    • Michele says

      October 22, 2017 at 4:47 pm

      Yes it can, I’d say you can refrigerate it up to 3 days and then just let it sit at room temp for awhile prior to serving.

      Reply
  3. Jalia says

    October 23, 2017 at 3:05 pm

    I’ve always wanted to try pecan pie, your recipe looks so mouthwatering! And the fact that it’s GF and Paleo is a huge bonus! 🙂 I’ll definitely be trying your recipe! x

    Reply
  4. Natasha Patterson says

    October 30, 2017 at 4:09 pm

    5 stars
    Wow! This looks absolutely amazing and I can’t wait to make it for Thanksgiving! Just out of curiosity – do you think a flax egg would be able to replace the eggs in the filling or the crust?

    Reply
    • Michele says

      October 30, 2017 at 6:22 pm

      I haven’t tested this so I’m not sure. I’ve been meaning to test my crust recipe with a flax egg though!

      Reply
    • Payal says

      November 22, 2020 at 3:34 pm

      Did you end up trying this with flax or chia eggs? we’re vegetarian and my husband is on AIP so dessert options are limited. this sounds delicious, and I’d love to make this for thanksgiving.

      Reply
  5. Karen Brandt says

    November 21, 2017 at 3:07 pm

    Hi Michele,
    Thank you so much for this A-Mazing sounding recipe, this is my sweet hubs favorite pie and his first Thanksgiving since giving up gluten and sugar to help me be more healthy, so I really want to get it right! I am not seeing at what point you put the vanilla and salt into the salted caramel, I see that you mix the coconut milk and sugar together and cook, is the vanilla and salt added after it cooks? Please forgive me if I missed it…I’m constantly in a migraine which make reading hard…lol! Well thank you again, looking forward to making this treat!

    Reply
  6. Lucy says

    November 23, 2017 at 9:24 am

    4 stars
    Hi Karen,
    I’m doing this recipe right now and I also had the same question….and I’m finding that I should put the vanilla and salt in when you remove the caramel from the heat….otherwise it doesn’t reduce very quickly at all…I’m looking at it right now…and have started another batch without the vanilla which seems to be going better. Hope this helps?

    Lucy

    Reply
  7. Melissa says

    July 27, 2018 at 7:57 pm

    5 stars
    Just made this for our “Christmas in July” dessert and it is amazing!!! I’ve been loving this crust with quiche and it was equally delicious with a sweet pie! Super easy (a few steps, but all simple) and I actually liked the flavor better than some traditional pecan pies I’ve tried where it’s so sweet I feel like my teeth are going to fall out!

    Reply
    • Michele says

      July 31, 2018 at 8:51 pm

      Yay! I’m so thrilled you liked it, and also loving the Christmas in July!

      Reply
  8. bri says

    October 31, 2018 at 3:51 pm

    I do not see when the vanilla and salt go in to caramel.
    Thanks!

    Reply
  9. Raman says

    November 17, 2018 at 10:37 am

    5 stars
    Hi Michele,
    This looks like an amazing recipe. I had a question about the salted caramel sauce. When do you put the sea salt and vanilla extract in the sauce? I was looking at the instructions but couldn’t find it. Thanks in advance.

    Reply
    • Michele says

      November 18, 2018 at 6:21 pm

      After the sauce is removed from heat – I’ll add that in now!

      Reply
  10. Christi says

    November 21, 2018 at 5:13 pm

    I love pecan pie and caramel, but not salted caramel so much. Would it still be good if I only added a little salt? Or does it really need all the salt?

    Reply
  11. Meghan says

    November 21, 2018 at 8:27 pm

    Hi! I’m making this pie right now for Thanksgiving and I feel like my salted caramel mixture is no where near thick enough but I’ve had it on the stove top for 25 minutes, it’s definitely a nice shade but super liquid, is that okay??

    Reply
  12. Mary McKinney says

    November 22, 2018 at 6:38 pm

    5 stars
    I made this for Thanksgiving. I don’t like things that are overly sweet, this was perfect! It will be a regular for me!

    Reply
  13. V says

    December 3, 2018 at 5:42 pm

    5 stars
    Holy salted caramel Batman!!
    Made this for thanksgiving. This was truly one of the best paleo desserts I’ve ever had. Even my husband who was certain nothing could trump his mother’s good old fashioned pecan pie raved glorious reviews! ?. Not to mention my children who often turn their noses up at Paleo anything couldn’t stop stealing MY PIE! Awesome crust and right amount of sweetness! I generally can’t do sweet desserts. Thanks for all the work you put in to creating this delicious recipe. Next stop… Christmas menu! ?

    Reply
  14. Tori Cook says

    December 9, 2018 at 1:48 pm

    For the caramel sauce – can you sub date paste for coconut sugar?

    Reply
  15. Mary says

    January 10, 2019 at 10:30 am

    What alternatives would you suggest for someone who can’t eat coconut?

    Reply
  16. nena lew says

    September 2, 2019 at 9:47 am

    Hello
    I am not able to get the Grain Brain organic palm oil shortening that you recommend for the crust recipe. Is there another brand that you know should work, for example, Earth Balance or Melt ? thanks.

    Reply
  17. JM says

    November 21, 2019 at 1:03 pm

    Can I use coconut cream instead of coconut milk?

    Reply
  18. Eliza Shoup says

    November 25, 2019 at 10:15 am

    I love this recipe, getting ready to make it as well as you’re Apple crisp pie!! Hoping it keeps 3 days until Thanksgiving. Any suggestions? I see let it cool at room temp first ?. Other than that?

    Reply
  19. sarah says

    November 25, 2019 at 9:00 pm

    5 stars
    note to self…read instructions….ALL OF THE INSTRUCTIONS. lol I put the vanilla in from the start and it took FOREVER to become caramel. But it was totally worth the time. Next time I will do it right the first time. thank you for this recipe. 🙂

    Reply
  20. Chantelle Weiss says

    November 27, 2019 at 10:41 pm

    This is by far my favorite holiday treat. I made this recipe for a holiday exchange party and it was a huge hit. I made one for tomorrow’s dessert and we can’t wait to dig in. Yummy!

    Reply
  21. Sarah says

    November 29, 2019 at 8:27 am

    5 stars
    OMG. This we made and just had this and the pumpkin pie recipe. Not only could NO ONE TELL that this was paleo, but we all legitimately said and felt that these were the BEST PIES we’d had. Ever. Period. And we are not first time bakers, we are very picky! It must be the perfectly balanced real foods that make these so scrumptious! Well done! You have a bunch of new fans!

    Reply
  22. Rachel says

    December 6, 2019 at 12:48 am

    I made this for Thanksgiving and multiple people told me it was the best pecan pie they had ever had. I didn’t tell anyone it was dairy, gluten or refined sugar free.

    Reply
  23. Sara says

    December 11, 2019 at 9:44 pm

    Looking to make this over the next few days. Is the coconut milk supposed to be refrigerated over night or used straight from the can?
    Also super excited that I preordered the cook book!!!

    Reply
  24. John says

    December 20, 2019 at 12:56 pm

    5 stars
    I made this for Thanksgiving this year, and everyone who tried it loved it. Thanks for the recipe!

    Reply
  25. Tiffani Wilson says

    December 25, 2019 at 5:37 pm

    Ok Michele, after wrestling back & forth for a couple hours, Lol, between your Chocolate Pecan Pie and this Salted Caramel Pecan Pie… I think for our family, the Salted Caramel will be the most preferred flavor. We LOVED your Pumpkin Pie at Thanksgiving (best healthy dessert I’ve tried without recipe heartbreak in awhile…). So after reading many of your dessert recipes, my question is about your use of full-fat coconut milk. For example, in your Coconut Custard Pie, you discard 1/2 of the coconut “water” in the can, and blend what’s left, if I’m reading correctly. Now is this what you do for EVERY recipe of yours calling for full-fat coconut milk? I ask, as many of us, I am certain, just blend the whole can & use this in recipes. Some friends of mine even add 1 can of filtered water to their blender, to thin it out a bit. Regardless, can you very specifically clarify your “norm” on the full-fat coconut milk in your recipes? Do you always discard some of the water? It is very important to me to not ruin the recipe (the Salted Caramel, in this case) by just blending the whole can & using it. But for cost purposes, discarding the water will most often constitute at least two cans per recipe. PLEASE CLARIFY! Love, love LOVE your recipes!

    Reply
  26. peter says

    May 8, 2020 at 11:10 pm

    Made a larger mixture, but quantities were about same ratios.Tried it but ended it with very watery liquid in the bottom(didn’t set properly) . What did I miss? How thick should caramel be? Is there meant to be Arrowroot flour added in the caramel?

    Reply
  27. Erica says

    November 8, 2020 at 9:32 pm

    5 stars
    It was amazing! Sweet but not too sweet. Gooey but not runny. This was the first time I’ve ever made a pie and it was easy enough that I didn’t screw it up lol. This will be on the Thanksgiving table. Thank you!

    Reply
  28. Annie says

    November 24, 2020 at 4:58 pm

    Could you use just dairy free store bought pie crust?

    Reply
  29. Kimberly Cushman says

    November 26, 2020 at 11:43 am

    5 stars
    OMG! This pie is amazing! Flaky crust & gooey pecan pie filling. Only wish the caramel filling didn’t take so long to make. I did the pecans on top in a circular pattern instead of the rows like in the picture & it didn’t cut very clean, so I’d definitely recommend placing the pecans on top like in the picture provided.

    Reply
  30. Nicole Cooke says

    November 27, 2020 at 2:16 pm

    Is the caramel supposed to turn thick during that step? I’ve got a watery liquid going into the pie and worried its not going to set after baking.

    Reply

Trackbacks

  1. 35 Paleo Thanksgiving Recipes {GF, DF, Refined Sugar Free} | The Paleo Running Momma says:
    October 29, 2017 at 5:02 am

    […] Salted Caramel Pecan Pie via Paleo Running Momma […]

    Reply
  2. The Comrade General Bakes: Salted Coconut Caramel Pecan Pie (Paleo + Gluten-Free) – The Comrade General: A Spy Girl's Guide To Glamour says:
    November 28, 2017 at 2:35 am

    […] Recipe courtesy of Paleo Running Momma […]

    Reply
  3. Paleo Thanksgiving Recipes (+ Including Full Dinner Menu) says:
    January 18, 2018 at 5:54 pm

    […] Salted Caramel Pecan Pie […]

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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!

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