This Paleo Chocolate Pecan Pie is truly delicious! A totally gluten-free, grain-free, refined sugar-free, no corn syrup pie that is such a special treat! A rich and decadent filling with a perfectly flakey crust. All the gorgeous crunchy pecans-your family and guests will love this pie!
Prep Time: 30 Min
– 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
Cook Time: 1 hour
– Pie dough is easier to work with if it’s chilled for about 30 minutes. – Prep pie baking dish with baking spray or with some coconut oil before you add in the crust. – Tent the pie with some foil paper so the pecans do not burn. – Best to let pie completely cool before slicing. Chilled is even better for perfect slices!
Gather all your ingredients.
. 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.
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.
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.
place the chopped pecans on the bottom of the pie crust. pour the filling on top of the pecans in the pie crust.
place some whole pecans around the perimeter of the filling. You can create whatever design you like.
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