Delish Paleo Chocolate Pecan Pie Recipes

This paleo chocolate pecan pie is what happens when a brownie and a classic pecan pie sneak out of the cookbook and elope in your oven. It’s grain-free, dairy-optional, and sweetened with the good stuff (hi, maple syrup and coconut sugar), but it still eats like an ooey-gooey, fork-bending dream. The chocolate melts into the pecan filling, the crust is toasty and nutty, and you get to look virtuous while eating something that is absolutely not a salad. Make it for holidays, or, you know, Wednesday—because sometimes “self-care” looks a lot like pie for dinner.

The first time I made this, my husband “helped” by taste-testing the pecans straight off the sheet pan and then putting the bag back empty like a raccoon in a business suit. I also used a pan that was definitely too small (we all saw it, we all ignored it), and ended up with a maple-chocolate lava flow in the oven. Did I line the rack with foil? No. Did I learn? Also no. But the pie? Still a 10/10, sticky edges and all. The kids ate the top pecans like little jewel thieves and left me with a cratered, delicious mess. Family bonding at its finest.

Time-Saving Hacks

– Buy a premade grain-free crust and pretend you blind-baked it. Your secret is safe with me.
– Microwave the chocolate chips in 10-second blasts. Stir like you mean it; scorch like you don’t.
– Line your mixing bowl with a big silicone spatula and call it “one utensil.” It’s not, but I respect the confidence.
– Use pre-chopped pecans for the filling, then scatter a handful of pretty halves on top. “Rustic” equals “I didn’t measure.”
– Park the pie on a sheet pan. If it bubbles over, congratulations—you just invented brittle on your oven floor.
– Skip the fancy coconut whipped cream and just plop on chilled coconut yogurt. Everyone will live.

Serving Ideas

– A dollop of coconut whipped cream and a sprinkle of sea salt. Because we’re fancy now.
– Espresso or strong coffee for “balance.” And by balance, I mean an excuse to eat two slices.
– Vanilla coconut ice cream if you want a full-on diner moment at home.
– A small pour of bourbon or red wine if the kids asked “what’s for dinner” while you were literally serving dinner.
– Or just eat it cold out of the fridge with a fork. Plates are a suggestion, not a rule.

What to Serve It With

– Salty things to cut the sweetness: prosciutto-wrapped dates or a sharp cheddar for the non-paleo rebels at the table.
– A crisp, citrusy salad with shaved fennel and arugula. Look at us being balanced.
– Holiday mains like roast chicken or turkey—this pie plays well on a crowded table.
– Strong tea, black coffee, or an Americano. Because we’re adults and we earn our caffeine.

✔Tips & Mistakes

– Use a 9-inch pie dish. An 8-inch is a disaster film with syrupy special effects.
– Tent the edges with foil if the crust is browning too fast. Charred chic is not a flavor.
– Don’t overbake. The center should still wobble slightly—it sets as it cools.
– Toast pecans lightly, or don’t—just don’t use stale ones. Stale nuts taste like regret.
– Mix the filling gently. Whipping the eggs too hard = weird bubbles and tough texture.
– Let it cool completely before slicing. I know. I hate waiting too. Warm is fine; molten is chaos.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Wrap tightly and stash up to 4 days in the fridge. For longer, freeze slices individually, then reheat at 300°F for 10 minutes—or eat them cold because self-control is a myth. Keep the whipped topping separate unless you enjoy soggy cosplay.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Sweeteners: Maple syrup + coconut sugar gives that classic caramel vibe. Go all-maple for more silk, or all-coconut sugar for a deeper toffee note.
– Fats: Melted coconut oil or ghee both work. Butter if you’re not strict paleo and want extra richness.
– Chocolate: Dark chips, chopped bars, or dairy-free chips. Add espresso powder for drama.
– Nuts: Pecans are the moment, but walnuts will do if your store betrayed you.
– Crust: Almond flour crust is classic; pecan crust is extra nutty; press-in is the only kind of cardio I do.
– Boozy twist: A tablespoon of bourbon in the filling—unless you’re keeping it squeaky paleo. I won’t tell.
– Egg-free? This is a custard-style pie—flax eggs won’t set the same. Try a date-caramel pecan bar if you need vegan vibes.

Delish Paleo Chocolate Pecan Pie Recipes

A rich, gooey paleo chocolate pecan pie nestled in a tender almond-flour crust. Sweetened with maple syrup and coconut sugar, packed with toasted pecans, and finished with dark chocolate for an indulgent, grain-free dessert.

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Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup blanched almond flour
• ▢ 0.25 cup tapioca starch
• ▢ 0.25 teaspoon sea salt for crust
• ▢ 0.33 cup coconut oil, melted for crust
• ▢ 0.25 cup maple syrup for crust
• ▢ 1 teaspoon vanilla extract for crust
• ▢ 1 egg large, for crust
• ▢ 3 cup pecans roughly chopped, divided
• ▢ 3 eggs large, for filling
• ▢ 0.75 cup maple syrup for filling
• ▢ 0.25 cup coconut sugar for filling
• ▢ 0.25 cup coconut oil, melted for filling
• ▢ 4 ounce dark chocolate 70% or higher, dairy-free, chopped
• ▢ 0.25 cup unsweetened cocoa powder
• ▢ 0.25 cup unsweetened almond milk
• ▢ 1.5 teaspoon vanilla extract for filling
• ▢ 0.25 teaspoon sea salt for filling

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
• Make the crust: In a bowl, whisk almond flour, tapioca starch, and sea salt. Stir in melted coconut oil, maple syrup, and vanilla, then mix in the egg until a soft dough forms.
• Press dough evenly into the pie dish, pushing up the sides. Prick the base with a fork and par-bake for 10 minutes. Set aside to cool slightly.
• Prepare chocolate base: In a small saucepan over low heat, melt dark chocolate with the melted coconut oil, stirring until smooth. Whisk in almond milk and cocoa powder until glossy. Cool 5 minutes.
• Whisk filling: In a large bowl, whisk eggs, maple syrup, coconut sugar, vanilla, and sea salt. Slowly whisk in the warm chocolate mixture until fully combined.
• Fold in pecans, reserving about 0.5 cup for the top. Pour filling into the warm crust and arrange reserved pecans decoratively over the surface.
• Bake 35 to 40 minutes, until the edges are set and the center still has a slight jiggle. Tent the crust edges with foil if they brown too quickly.
• Cool on a rack for at least 120 minutes to set before slicing. Serve at room temperature or lightly chilled.

Notes

For extra depth, toast pecans at 350°F for 8 minutes before chopping. Use high-quality dairy-free dark chocolate (70%+) for best flavor. Store leftovers covered at room temperature for 24 hours or refrigerate up to 5 days.