Originally published November 21, 2018. Updated October 15, 2019.
My favorite Paleo pecan pie recipe that’s completely gluten free, dairy free, and less sugar! Made with a vegan Paleo pie crust and simple ingredients, it’s the best pecan pie you’ll ever make!
For me, pecan pie is just a must to have at any holiday table. It’s right up there with pumpkin (which I know might come as a shock to some of you because judging by my Instagram feed, I *clearly* have a love of pumpkin!).
Well, this is the pie that turned me into a pecan pie lover. I kid you not, everyone who has tried a slice had a jaw on the floor, where’s my next slice kind of expression. I swear this is not to toot my own horn, but there’s some straight up magic that happens when baking this Paleo pecan pie!
It’s sweet, chewy, and nutty, while not being overwhelming on the sugar content (we’re talking a fourth of what a traditional pecan pie has), and has a perfectly flaky Paleo pie crust to boot.
You’ll never know this holiday pie is naturally dairy free, grain free, gluten free, lower in sugar, and contains zero corn syrup.
The Best Paleo Pecan Pie
Okay, so I know that’s a bold statement to make, and you probably see a lot of people use it.
To make sure that this Paleo pecan pie stood up to all other pecan pies, I did a blind taste test on my taste testers 😉 Meaning, for those that didn’t have allergies, I just presented it as a pecan pie! And to my amazement, they just kept going back for more…and more…and more!
The most common question: “What the heck did you put in this, it tastes amazing!!”
A wholeeee lotta love, my friends 😉 Okay, okay, I’m not THAT much of a goober, so let’s go into the behind-the-scenes-magic of the Banana Diaries Pecan Pie 😉
How to make a Pecan Pie
Making a healthy pecan pie is much easier than you think, so if you’re craving pecan pie this holiday season, you don’t need to go out and purchase!
Plus, your kitchen is just going to smell lovely for your guests, so that’s always a win 😉 Let’s go over how to make the Paleo pie crust first, and then we’ll go into the Paleo pecan filling!
The Paleo Pie Crust
So if you haven’t had a chance to check out my ultimate pie crust guide, I highly recommend giving that a go because that will have all of my best tips for making a pie crust Paleo.
But while we’re here, I wanted go over why this is truly the best healthy pie crust you’ll ever make. Every time I make this pie, no one believes me that it’s gluten free, dairy free, and low in sugar, and what’s more the comments are always about the pie crust.
The trick to this healthy pie crust is the coconut oil. Coconut oil basically acts as shortening in the pie crust. There are also a few other changes, like using cassava flour in place of regular flour, and arrowroot in place of an egg (although, if you want to use an egg in the crust, you totally can! Either works!).
But making a Paleo pie crust is really not all that far from making a regular pie crust. You might just need on the higher end of chilled water, as cassava flour tends to like liquid, but it’s really quite simple! You can watch my step by step tutorial here for how to make the pie crust.
Now for the filling, aka the main star of any pecan pie.
So you’re probably wondering how can you have a pecan pie without corn syrup, and if you can, how on earth is it still going to taste good?
I really wanted to make a healthy pecan pie that didn’t have to be drown out in a bunch of syrups, but still tasted incredible. Not that you can’t have that, but I wanted to be a bit different (I sort of beat to my own drum anyways 😉 ).
So the filling is a combination of:
- Toasted pecan halves (a must! Everyone always comments on the pecan flavor as well- that’s all due to the toasting!)
- Coconut milk (or cream)
- Coconut sugar (only a bit- only a FOURTH of the amount of sugar in regular pecan pies)
- Vanilla extract
- A touch of maple syrup
- Sea salt
Now the trick to this Paleo pecan pie is combining the coconut sugar with the coconut milk, vanilla, and maple syrup first. This creates sort of like a sweet milk. Then you allow it to cool before you temper in the eggs (I promise, it’s easy!).
Next, all you have to do is place the pecan halves into your unbaked pie crust, pour the filling over it and bake!
My best pecan pie tips & tricks
- Definitely toast the pecans. You just want a lightly golden brown kinda feel to them. That’s enough to add enough depth in flavor and aroma to your pie. Trust me, everyone will flip!
- Use tinfoil or a pie crust shield to protect the edges of your golden brown Paleo pie crust during the second half of baking. We’re not blind baking this crust, so this is crucial!
- Don’t forget the vanilla! I love to use bourbon vanilla extract (bourbon pecan pies are a thing, and I love them!), but you can use whichever vanilla you prefer.
- Use triple refined coconut oil for less coconut taste in the pie crust. I personally don’t ever taste the coconut flavor in my pie crusts, but I know some people are sensitive to it, so triple refined really helps for the taste. That being said, you can also use a different dairy free milk for the filling if you really don’t like coconut.
- Serve with your favorite dairy free ice cream! I personally love my Paleo vegan vanilla ice cream, but use whichever you’d like!
I hope you love this pecan pie recipe as much as I do! I know it will be a hit at all of your holiday tables 🙂 If you give this recipe a go, let me know down in the comments!
Happy pecan pie eating!
More healthy pie recipes you’ll love:
IF YOU MAKE SOMETHING FROM THE BANANA DIARIES, I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, AND FACEBOOK FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO EVERYDAY LIFE!Print
My favorite Paleo pecan pie recipe that’s completely gluten free, dairy free, and less sugar, yet tastes like the classic! Made with a vegan Paleo pie crust and simple ingredients, it’s the best pecan pie you’ll ever make!
- 1 1/2 cup cassava flour
- 1/2 cup coconut oil, softened
- 1/8 cup coconut sugar
- 1 tsp baking soda
- 1 egg or 1/4 cup arrowroot powder
- 4–7 tbsp chilled water
Paleo Pecan Pie Filling:
- 2 cups pecan halves
- 1/3 cup coconut sugar
- 1/2 cup coconut milk
- 2 tbsp maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- First prepare the pie crust. Whisk together the flour, coconut sugar, baking soda, and if using, arrowroot powder.
- Add in the coconut oil to the flour and cut it in so that the flour mixture resembles a clumpy sand.
- Add in the water and if using, the egg, and mix the dough together until it’s one consistent dough.
- Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
- After an hour, allow the dough to soften (about 10-15 minutes), and roll the dough out between two pieces of floured parchment paper (use cassava) until it’s about 1/2″ larger in diameter than your pie dish (I recommend a 10″ pie dish).
- Place the dough onto the pie dish and press the dough lightly into the dish so that it’s sealed to the edges. Snip any uneven parts of the crust away (you can save this for pie crust decoration or toss), and place the pie crust into the fridge to chill while you prepare the filling.
- Preheat the oven to 350F. While the oven is preheating, lay the pecan halves onto a baking sheet lined with tin foil.
- Place the pecan halves into the oven to toast for 7 minutes, or until fragrant. Remove from the oven and let cool.
- In a medium saucepan, combine the coconut milk, vanilla, coconut sugar, and maple syrup together until the coconut sugar has dissolved. Remove from heat and pour the mixture into a large bowl.
- Let the mixture cool for 5 minutes, then begin to beat the coconut mixture on medium with a hand mixer or stand mixer.
- Add in the eggs slowly, one by one, until all the eggs are in and it’s a consistent mixture. Set aside.
- Remove the pie crust from the fridge, and place pecan halves into the middle of the raw crust.
- Pour mixture over pecan halves, and arrange the pecan halves if you desire. Place the pie back into the fridge to chill for 15 minutes.
- When ready to bake, bake the pie for 20 minutes with crust uncovered, then place tinfoil or a pie crust shield around the pie crust edges and bake for an additional 35-40 minutes, or until the filling has set.
- Remove from the oven and allow to cool for 2 hours before serving.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Paleo pecan pie, pecan pie, gluten free pecan pie, grain free pecan pie, dairy free pecan pie