Paleo Pecan Pie

Pecan Pie is definitely one of life’s little pleasures, and this Paleo version always has us swooning! Surprisingly easy to make, this pie makes a wonderful treat for any occasion!

Paleo Pecan Pie.

Grain-Free, Gluten-Free, Dairy-Free, Paleo

Hello Friends!🥧🥧🥧
Pecan Pie always brings a smile to my face, I have so many happy memories tied to it. One of my dearest friends from high school would forgo any kind of utensil and just eat a slice with her bare hands– and usually more than one in a sitting whenever we were lucky enough to have some on hand!

paleo pecan pie 3

And there’s just something about baking with pecans, their flavor deepens and becomes so rich in the oven. The honey, butter and vanilla just further enrich the taste as does the flaky crust. A beautiful experience it is to eat a slice, a treat to savor.

Paleo Pecan Pie

Tips For Today:
-Make sure to read the ingredients list and directions prior to baking, it takes out all the guesswork and makes for a pleasant process. 🙂
-Feel free to use walnuts in place of pecans
-We used this pie pan, it’s become one of our favorites- affordable, reusable and reliable.
-Make sure to lightly cover your pie with foil at about 30 minutes into the bake. It will keep the pecans and crust from over browning–this pie can sometimes take 50 minutes and other times 65 minutes to bake. It’s a bit of a mystery, but I can promise you it’s worth the extra few minutes of time.
-Use one of your sharper knives to cut into the pie, a dull knife can make a mess as it won’t get through the pecans easily.

Pecan Pie Paleo

If you’re a pie lover, you’ll also enjoy our scrumptious Paleo Chocolate Pie!

Enjoy The Recipe, Happy Baking!😊 11

Happy Baking + Enjoy!!☺️

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Paleo Pecan Pie

Paleo Pecan Pie

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5 from 3 reviews

  • Author: Lila Ruth
  • Total Time: About 75 min
  • Yield: 8-10 Slices 1x


  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 1/2 cup + 1 tbsp tapioca starch
  • 1/2 teaspoon salt
  • 1/4 cup butter (or ghee, or earth Balance)
  • 3 tablespoons water
  • 3/4 cup coconut sugar
  • 1/4 teaspoon salt
  • 1 cup honey
  • 3 eggs
  • 1 1/2 tablespoons butter (or ghee or Earth Balance), melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecans (halves or chopped)


  1. Preheat oven to 350 degrees
  2. Start with your crust. Whisk together almond flour, tapioca starch and salt. Cut butter into your flour with a pastry cutter, making sure no pieces are larger than pea size.
  3. Add water into you flour/butter mixture and combine until dough forms. We like to do this by hand, but a food processor works well, too. Dough will be sticky and a bit like play-doh. Let it rest for a few minutes.
  4. Form your dough into a ball and press into the middle of your pie pan and work up the sides. I keep a little dish of water by my working station to make the process easier– you can mend any cracks with just a touch of water. (Think of it like working with clay). Use a fork to crimp the edges or flute them if desired. Set pie crust aside.
  5. Now for your filling: In a large bowl, whisk together your coconut sugar + salt. Stir in your honey, melted butter and vanilla extract until smooth. Add your eggs, one at a time, stirring until filling is smooth and all is incorporated evenly.
  6. Pour or arrange your pecan halves into your prepared pie shell. Pour filling over top and allow pecans to rise to the tops. Occasionally, some will stick to the bottom just use a fork or a clean finger to release any that are sticking.
  7. Place your pie on a cookie sheet and place into preheated oven.
  8. Bake at 350 for about an hour. (Sometimes it can take an additional 5 – 10 minutes). At 30 minutes in, place aluminum foil lightly overtop. This will keep the crust and pecans from over browning. Check in at 45 minutes. You’ll know when it’s done as the filling will rise a bit and set. (It will set around the edges first, and then finally in the middle, it will spring back just a touch).
  9. Let pie cool for a few hours before serving. We like to let ours cool for an hour and then put it in the fridge for a few hours before serving. Cover any leftovers and refrigerate. Enjoy!
  • Prep Time: 20 min
  • Cook Time: 55-65 min

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    1. Thank you my friend, you are so kind!! I agree, those pecans really are something, always such a treat. I hope you guys will love this!! 😀

      1. Such a wonderful recipe. It’s been requested for Thanksgiving for the past 4 years, going on year 5!

        Thank you for your recipes, they are a blessing.

        1. Awww thank you so much, that makes my day! And I’m so delighted you and your family enjoy the pecan pie, Happy Thanksgiving! 😀

  1. I think we all have a friend or two that eats pecan pie with their hands rather than utensils! Your amazing description and photos have my mouth-watering Catherine! Pinning! xo

    1. Aw haha it’s so true, we all totally know someone like that! And thank you so much Kim, that’s so kind of you!! 😀

  2. You use Bob Mills Almond Flour for pie crust. Have you tried Bob Mills Gluten Free One to One Baking Flour? Just curious.

    1. I LOVE their almond flour!! And the only reason I don’t use their 1:1 mix is because it has rice flour and we are all grain-free here. But I have a gluten-free blogger friend who uses their 1:1 all the time and she swears by it!

  3. Well this looks absolutely incredible! Admittedly, I’ve never had pecan pie before :O, except for the not-real stuff from a box, which wasn’t even good at all. I love pecans now though, and I just want to reach through the screen and grab a slice of that pie, haha! Thanks for the recipe – can’t wait to give it a try <3

    1. Oh thank you, that is so kind of you to say!! And I was the same way with cheesecake, I didn’t develop a love for it until later on, but now I’m crazy for it! I really hope you’ll love this recipe. 😀

  4. You mention adding coconut sugar with the dry ingredients, but you don’t state how much… Is it in both the wet and the dry, or is it a type-error?
    Thanks, looking forward to enjoying this

    1. Thanks so much for pointing that out! We just fixed the glitch, there is no coconut sugar in the dry mix, only in the wet mix. So sorry about that error. I hope you will enjoy the recipe! 😀

    1. Oh thank you so much! I am thrilled to hear you both enjoyed it! 😀 Pecan pie is really just the best, isn’t it?!

    1. I have not tried it with flax eggs, so I cannot say for absolute sure if it would work in this case. But if you do give it a try, I would recommend whisking in a tablespoon of tapioca starch and maybe a teaspoon of agar agar powder into the filling mix— this way, if the vegan filling is a little soft after baking, it would still likely firm up a bit after cooling. I hope this helps!

    1. Hi Joanne, yes it can! Just let the pie cool completely after baking and then wrap with saran wrap and then a layer of foil and freeze up to 3 months. Let it thaw in the fridge for at least 24 hours before serving. 🙂

  5. First, your recipes are always hits in my home! I was thrilled to find this recipe bc our preferred sweetener is honey & most use maple syrup. This is by far the BEST tasting paleo pecan pie (I’ve tried many), but after many attempts, I can’t get it to set in the middle. The middle is soupy/runny every time. The only substitute I’ve made was using unrefined coconut oil for the 1-1/2 TBSP butter. I’ve even tried adding a TBSP of almond flour to the filling to help thicken it, but no luck. I just can’t figure it out. I would greatly, greatly appreciate any insight you may have!

    1. Hi Christa, thanks so much for your kind comment, I’m thrilled you enjoy our recipes!! I’m so sorry you’re having an issue with the filling here. I haven’t tested it with the coconut oil, perhaps it could potentially interfere but there are three options I think might help: 1st option would be to add 1 full teaspoon of gelatin- once you have your filling mixed, sprinkle the gelatin over top and whisk until combined evenly, then pour filling into pie shell. It will ultimately help the pie set up (but not too much) as it cools in the fridge. 2nd would be to add a tablespoon of arrowroot or tapioca starch to the filling before baking. 3rd, you could try using larger eggs which may give you a firmer filling. I hope this helps and the filling comes out just right! 🙂

    2. *I also wanted to add that it may just need a bit longer in the oven. You might try 8-10 additional minutes and make sure the pie is cooled and chilled before serving. 🙂

  6. Do you think I could leave out the coconut sugar if I added the gelatin you recommended in one of the comments? I’m trying to make this SCD compliant. Thank you.

    1. Hi Carol, thank you for your comment, that is an excellent question and I so wish I could test it for you right now. Without the coconut sugar, I fear that the filling even with the gelatin (in this case you might need 2-3 tsp) would have an odd texture.

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