Paleo Pecan Pie, A Thanksgiving Dessert © 2013 . All rights reserved.

Paleo Pecan Pie, A Thanksgiving Dessert

Paleo Pecan Pie may not be the healthiest thing in the world, but if you’re going to go all out on Thanksgiving, like we do, then trust that its about as good as this is going to get (I know this recipe has a lot of sugars in it, and you should too). Angel doesn’t really get why people like pecan pie and when you think about it, it really does look and sound kinda gross…but something about it is delicious in very small quantities. I think it may have been that we always had pecans from my uncle’s farm and they were just so good freshly cracked into this fall pie. And my Dad. He loves pecan pie, so we had it often and ALWAYS for Thanks giving. So in the spirit of tradition, I’m sharing this recipe Paleo-style. Hope you like it!

Recipe: Paleo Pecan Pie


  • For the crust:
  • ½ cup Coconut Flour
  • ½ cup unsweetened Coconut Flakes
  • ½ Tbsp Maple Syrup
  • ¼ tsp Coarse Sea Salt
  • ¼ cup Coconut Oil
  • For the filling:
  • 3 Egg Whites
  • Coconut Oil
  • 1 Egg White
  • 1 Egg
  • 1 cup Maple Syrup
  • ¼ cup Coconut Crystals
  • 2 Tbsp Arrowroot Powder + 2 Tbsp Water (=slurry)
  • ¼ tsp Coarse Sea Salt
  • ¼ tsp Vanilla Extract
  • 6 oz Pecan halves


  1. For the Crust: Preheat the oven to 400 degrees Fahrenheit.
  2. Mix the ½ tablespoon of maple syrup, ¼ tsp coarse sea salt, ¼ cup of coconut oil and egg whites. Sift in the coconut flour and coconut flakes. Mix until incorporated. Grease an 8″ x 8″ pie pan or springform pie pan (which will make the pie easier to remove) with coconut oil and press the dough into the pan. Press it into the pan thin and even. Poke the bottom of the crust a couple of times with a fork and bake, uncovered, for 10 minutes.
  3. For the filling: Combine the egg white, egg, 1 cup of maple syrup, coconut crystals, slurry, ¼ tsp coarse sea salt and vanilla extract and blend until thoroughly incorporated. Pour the pecans into the pie crust, then top with the egg mixture. Wrap the edges of the pie crust in tin foil to prevent burning. Bake for 40 minutes uncovered or until set.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet tags: Gluten free

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Makes 8” Pie

This recipe is Vegetarian.

Serve with our Paleo Vanilla Ice Cream after a dinner of our Paleo Oven Roasted Turkey, Paleo Sweet Potato Casserole and Paleo Vegetable Medley for a delicious fall meal!