This gluten-free chocolate pecan pie has a rich, gooey chocolate maple filling loaded with crunchy pecans, all in a flaky almond flour crust. It's grain-free, dairy-free and paleo-friendly, made with no corn syrup and no refined white sugar, and it tastes just like the classic holiday pie.
If you love pecan pie, try my original Chocolate Espresso Pecan Pie too, or bake my Gluten-Free Pumpkin Pie so your gluten-free guests have two pies to choose from.
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Over the years, I've always baked something vegan for the holidays, like my really popular Vegan Maple Pumpkin Pie. Now, with other family members on special diets, I've ventured into paleo baking too. The first time I made this paleo pecan pie, it was a massive HIT. My non-paleo family and friends had no idea it was grain-free!
If you've followed my blog since the beginning, you know I have a thing for pies and Italian crostatas. They're my favorite desserts, and once the holidays get close, I always like to try a new pie or two. This one is a riff on the pecan pie I've been making since my college days.
I followed A Saucy Kitchen's recipe, a better-for-you version of the original pecan pie from the Karo corn syrup bottle, with maple syrup and coconut sugar instead of corn syrup and a grain-free crust. And yes... there is no CORN SYRUP in this pecan pie!
Ingredients
Almond Flour Crust
- Blanched almond flour: Super-fine blanched almond flour gives a texture most like a regular pie crust. Almond meal works but is coarser.
- Salt
- Coconut oil: Melted. It binds the crust.
- Egg: Helps the crust hold together. Swap in ice-cold water for an egg-free crust.
Chocolate Pecan Filling
- Pure maple syrup: Replaces the usual corn syrup.
- Coconut sugar: Keeps it paleo-friendly. Use brown or white sugar if you're not baking paleo.
- Arrowroot or tapioca starch: Helps the filling set. Cornstarch or potato starch also work if you're not paleo.
- Eggs: Whisked until very smooth. They make the filling rich and bind it together.
- Vanilla extract and salt: Bring out all the flavors.
- Coconut oil: Melted with the chocolate in place of butter. Use butter if you're not dairy-free.
- Unsweetened dark chocolate: Optional, but it makes the pie extra rich and decadent!
- Pecans: The star! Roughly chopped for the bottom layer, plus whole pecans to decorate the top.
How to make the best paleo pecan pie:
Once you gather all your ingredients, you begin by making your totally grain-free crust.
First thing is to prep the almond flour crust. Prep the crust and press it into your greased pie baking dish. Crimp the edges or press with edge of a fork. Place in the freezer to firm up a little.
While the crust is chilling in the freezer for a bit, prep the filling.
Second, melt the chocolate with the coconut oil (use butter if you're not paleo or dairy-free). Let it chill for a few minutes.
Once the chocolate has cooled down a little, combine with the other ingredients.
Third, in a large bowl, add the melted chocolate with coconut oil, maple syrup, coconut sugar, cornstarch, eggs, vanilla extract and salt. Stir to combine it all together.
Fourth step is to place the chopped pecans on the bottom of the pie crust.
Fifth step is to pour the filling on top of the pecans in the pie crust.
Sixth step is to place some whole pecans around the perimeter of the filling. You can create whatever design you like.
Recipe Tips
- Use super-fine blanched almond flour: It makes the crust tender and flaky instead of gritty.
- Grease the pan: Coconut oil or baking spray keeps the almond crust from sticking.
- Chill the crust: A few minutes in the freezer helps it hold its shape. The dough is easiest to work with after about 30 minutes of chilling.
- Tent with foil: Almond flour and pecans brown faster than a regular crust. Cover the edge from the start, and tent the whole pie loosely if the top darkens.
- Use a thermometer: The pie is done when the center hits 200°F. That's the most reliable test.
- Bake on a sheet pan: It keeps the filling from sloshing over on the way into the oven.
- Make it ahead: It's even better the next day, which makes it perfect for the holidays.
Storage and Freezing
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: The baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Serving Suggestions
Serve at room temperature or chilled with whipped coconut cream to keep it dairy-free, or regular whipped cream or vanilla ice cream if you're not. On the Thanksgiving table, I like it next to my Amaretti Almond Pumpkin Pie, so there's something for every kind of pie lover.
Some other delicious pie recipes:
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Easy Gluten-Free Pecan Pie (With Chocolate)
Equipment
Ingredients
CRUST
- 2 cups blanched almond flour not almond meal
- ¼ teaspoon salt
- 2 tablespoons melted coconut oil
- 1 large egg
FILLING
- ¾ cup maple syrup
- 1 cup coconut sugar
- 1 tablespoon arrowroot starch or tapioca
- 2 eggs whisked until very smooth
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- 3 oz. unsweetened dark chocolate coarsely chopped optional
- ½ teaspoon salt
- 2 cups pecans chopped and with some whole pieces reserved to decorate top of pie
Instructions
Crust
- Add the almond flour and salt to food processor. Pulse a couple times to mix.
- Add in the coconut oil and egg and pulse 4-5 times until it comes together in a bowl. The dough will be soft and similar to a cookie dough texture. It is ready when you pulse and it comes together in a ball. You could also make the dough stirring by hand in a large bowl.
- Stir in the coconut oil and mix until sandy clumps start to form. It is a lot easier to use your hands to combine. Add in the egg and keep mixing until the soft dough comes together. Mix until you get a soft, sandy-like texture. I find it easy just using my hands here.
- Add the egg and mix until a soft dough comes together. See notes for egg free version.
- Transfer the dough to a 9 inch pie plate. Use your hands to press the dough into the pie dish to form your crust. The dough may feel a little oily at this point.
- Scoop out the dough and press it into a greased pie pan (I used coconut oil to prep my pie pan).
- The dough will feel oily. Carefully patch up any cracks as your pressing it in.
- Crimp the edges of the crust or press with a fork. Poke the bottom of the pie crust with a fork. Place in the freezer while you make the filling, or at least 15 minutes.
- Preheat the oven to 350°F.
- Place a metal bowl over a small pot of simmering water. Add in the chocolate and butter. Stir with a spatula until smooth and melted. Let it cool down a few minutes.
Filling
- In a large bowl, add maple syrup, coconut sugar, arrowroot starch, whisked eggs, vanilla extract, melted chocolate. Gently stir in the pecans (reserving some, if you like, to decorate the top). You could add the pecans in whatever design you like. *The addition of chocolate is optional, but totally delicious!
- Place the pie plate on a baking sheet (I like to bake on baking sheet so it won't spill when I transfer it to oven). Carefully pour the filling over the pecans until almost full (about ¾ full). Transfer pie on the baking sheet into the oven and carefully pour the rest of filling over the pecans. Keep in mind the pecans rise up while baking.
- Cover the edges of your crust with foil before baking to prevent them from browning too quickly. Tent pie loosely with foil paper if you notice it browning too quickly.
- Bake on center rack of oven for 50-65 minutes.
- The pie is ready when the center reaches 200°F. Carefully and gently tap center surface of pie lightly (it is super hot) - when it springs back (a little jiggle is ok), it is ready.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Yield: One 9-inch pie.
- Egg-free crust: Replace the egg in the crust with ice-cold water [add amount]. The filling still needs eggs.
- Not paleo? Use butter instead of coconut oil, brown or white sugar instead of coconut sugar, and cornstarch instead of arrowroot.
- Store-bought crust: Any gluten-free ready-made crust works.
- Leftovers: Store in an airtight container in the fridge up to 5 days, or at room temperature up to 3 days [consider refrigerator only].
- To freeze: The baked pie freezes well up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Nutrition
Since it is a totally Paleo pie (filling and crust), it is made without grains, gluten, refined sugar, and butter. Feel free to use your favorite ready made gluten-free crust.
've never made this pie replacing the eggs with flax eggs. So I can't say how it will be. And the eggs truly add to the lovely texture of the filling.
No, it does not. The coconut sugar gives a slight caramel flavor. Which is amazing! Does the coconut sugar make it taste like coconut?
It's recommended usually to chill a pecan pie. This lets the filling set better and makes for cleaner slices. A pecan pie is one of the desserts I always make an effort to bake ahead. If you're not making it for company, you could slice it while it's still a little warm. They will be messy and super delicious slices of pie!
Yes, it is a wonderful make ahead pie. Which is one less thing to worry about the day of Thanksgiving. As soon as the pie has completely cooled down, cover it and store in the refrigerator even 5 days ahead of time.
Yes, this pecan pie can be frozen. Let it completely cool down. Once it has cooled down, wrap tightly with plastic wrap and also aluminum foil paper. Store in the freezer for up to 2 months. When ready to enjoy, thaw it overnight. Bring to room temperature on the counter when you're ready to slice it up.
I really enjoy making this pie for my gluten-free family members. It is absolutely delicious! Lovely filling that is full of chocolate flavor!