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Paleo Pecan Pie

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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!

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!

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.

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. ๐Ÿ™‚
-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.

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

Enjoy The Recipe, Happy Baking!😊

Happy Baking + Enjoy!!☺️

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Paleo Pecan Pie

Paleo Pecan Pie


★★★★★

5 from 2 reviews

  • Author: Lila Ruth
  • Prep Time: 20 min
  • Cook Time: 55-65 min
  • Total Time: About 75 min
  • Yield: 8-10 Slices 1x
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Ingredients

  • FOR THE CRUST:
  • 1 1/2ย cupsย almond flour (Bob’s Red Mill)
  • 1/2ย cupย + 1 tbsp tapioca starch
  • 1/2ย teaspoonย salt
  • 1/4ย cupย butter (or ghee, or earth Balance)
  • 3ย tablespoonsย water
  • FOR THE FILLING:
  • 3/4ย cupย coconut sugar
  • 1/4ย teaspoonย salt
  • 1ย cupย honey
  • 3ย eggs
  • 1 1/2ย tablespoonsย butter (or ghee or Earth Balance), melted
  • 1ย teaspoonย vanilla extract
  • 1 1/2ย cupsย pecans (halves or chopped)

Instructions

  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!

Keywords: grainfree, glutenfree, paleo, dairyfree, pecanpie, pies, thanksgiving

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

This postย mayย contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Dairy-Free, Gluten-Free, Grain-Free, Holiday Baking, Naturally Sweetened, Paleo, Pies, Sweet

Reader Interactions

Comments

  1. Noelle/Too Precious For Processed says

    October 18, 2018 at 2:44 pm

    I’m a sucker for pecan pie too! Those pecans…such a treat. This recipe is fabulous! I bet that honey makes a good substitute for cane sugar. I can’t wait to bake this ๐Ÿ™‚

    Reply
    • Lila Ruth says

      October 18, 2018 at 3:14 pm

      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!! ๐Ÿ˜€

      Reply
  2. Kim Lange says

    October 18, 2018 at 6:06 pm

    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

    Reply
    • Lila Ruth says

      October 18, 2018 at 6:09 pm

      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!! ๐Ÿ˜€

      Reply
  3. C.F. Reavis says

    October 18, 2018 at 8:04 pm

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

    Reply
    • Lila Ruth says

      October 18, 2018 at 8:21 pm

      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!

      Reply
  4. Savannah says

    October 22, 2018 at 8:44 am

    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

    ★★★★★

    Reply
    • Lila Ruth says

      October 22, 2018 at 11:01 am

      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. ๐Ÿ˜€

      Reply
  5. Alana says

    October 27, 2018 at 8:42 am

    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

    Reply
    • Lila Ruth says

      October 27, 2018 at 12:03 pm

      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! ๐Ÿ˜€

      Reply
  6. Alana says

    October 29, 2018 at 4:39 am

    Turned out absolutely fantastic! My husband is raving about it! Thank you for your effort.

    ★★★★★

    Reply
    • Lila Ruth says

      October 29, 2018 at 12:25 pm

      Oh thank you so much! I am thrilled to hear you both enjoyed it! ๐Ÿ˜€ Pecan pie is really just the best, isn’t it?!

      Reply
  7. Kelly says

    November 7, 2018 at 5:24 am

    Can you use flax egg substitute instead of eggs?

    Reply
    • Lila Ruth says

      November 7, 2018 at 12:44 pm

      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!

      Reply
  8. Joanne says

    October 14, 2019 at 10:59 am

    Can this pie be made in advance and frozen?

    Reply
    • Ted says

      October 14, 2019 at 2:27 pm

      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. ๐Ÿ™‚

      Reply

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Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more โ†’

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