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Paleo Chocolate Pecan Pie

Paleo Chocolate Pecan Pie is a family favorite pie every holiday! Our beloved pie is made gluten-free, grain-free, dairy-free, and no corn syrup. Buttery pecans in a decadent filling with a flaky almond flour crust. Perfect for the holidays, Thanksgiving, and Christmas!
Prep Time30 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: almond flour, gluten-free, grain-free, pecans, pie
Servings: 1 9-inch pie
Author: Lora


  • 2 cups blanched almond flour not almond meal
  • ¼ teaspoon salt
  • 2 tablespoons melted coconut oil
  • 1 large egg
  • 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


  • 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.
  • If doing by hand, add the almond flour and salt to a large mixing bowl and whisk to combine.
  • 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.
  • 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 3/4 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.


Store any leftovers in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
Baked pie freezes well up to 3 months. Thaw the pie overnight in the refrigerator. Then bring to room temperature before serving.