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This healthy Paleo chocolate pecan pie is a must-have Thanksgiving dessert recipe!! With a perfectly grain-free crust, rich chocolate chunks, and gooey pecan pie filling that is naturally sweetened, this sugar free chocolate pecan pie is the ultimate holiday treat. Everyone will love this gluten free and dairy free pie!
Whether you follow a paleo lifestyle or just want a healthy chocolate pecan pie, this dessert is a show-stopper!!
What You’ll Love
- Decadent flavor without refined sugar – Sweetened naturally with maple syrup and coconut sugar for a wholesome twist.
- Perfect for special diets – Grain-free, gluten free, and dairy free.
- Chocolate surprise – Chocolate chunks at the bottom add a little extra indulgence in every slice!
- Easy to make – An easy pecan pie recipe that still feels impressive for Thanksgiving or holiday gatherings.
If you love wholesome holiday desserts, also check out my Paleo Pumpkin Cheesecake with Salted Caramel.
Tips for the Best Paleo Chocolate Pecan Pie
- Use the full crust combo. The mix of almond, coconut, and tapioca flours ensures a sturdy, flavorful crust.
- Cool the filling before adding eggs. This prevents scrambling and keeps the filling smooth.
- Layer chocolate on the bottom. Creates a hidden delight when slicing. Mixing it into the filling works too!
- Let the pie cool completely. The filling will set perfectly for clean slices.
- Best eaten within 2-3 days for optimal flavor and texture.
How to Make Paleo Chocolate Pecan Pie
- Preheat oven to 375°F and lightly grease a 9-inch pie pan.
- Make the crust. In a food processor, combine almond flour, coconut flour, tapioca flour, coconut oil, maple syrup, vanilla, sea salt, and egg. Pulse until dough forms. Press evenly into the pie pan and up the sides. Pierce with a fork and bake for 6 minutes.
- Add chocolate. Sprinkle chocolate chunks or chips on the baked crust.
- Prepare filling. In a saucepan, heat maple syrup, coconut sugar, and coconut oil over medium heat until bubbling. Reduce to a simmer 3–5 minutes, then remove from heat. Let cool 10 minutes. Stir in vanilla, salt, chopped pecans, and eggs.
- Assemble and bake. Pour filling over crust and chocolate. Top with pecan halves. Reduce oven to 350°F and bake 35–40 minutes until golden and slightly set.
- Cool completely before slicing for best texture.
Serving Suggestions
- Serve plain or with a scoop of vanilla ice cream or coconut whipped cream for extra indulgence.
- Each slice reveals the gooey pecan filling and chocolate surprise – perfect for holiday celebrations!!
Storing
- Keep at room temperature up to 3 days.
- Freeze wrapped tightly up to 1 month. Thaw at room temperature 3 hours before serving.
Make this Paleo Chocolate Pecan Pie the sweet finale of your Thanksgiving feast! With all the cooking and prep happening, it’s easy to feel overwhelmed. My free Thanksgiving Planning Guide is full of tips, menu ideas, and shortcuts to help you enjoy a stress-free, delicious holiday.
Paleo Chocolate Pecan Pie
Ingredients
- For the crust:
- 1 cup blanched almond flour
- 3 Tbsp coconut flour
- 2/3 cup tapioca flour
- 1/2 cup coconut oil
- 1 tsp maple syrup or coconut sugar
- 1 tsp vanilla
- 1/2 tsp fine grain sea salt
- 1 large egg
- For the filling:
- 2/3 cup chocolate chunks, or chocolate chips*
- 2/3 cup coconut sugar
- 1/2 cup real maple syrup
- 1/2 cup coconut oil
- 1 tsp vanilla
- 1/2 tsp sea salt
- 1.5 cups roughly chopped pecans
- 2 eggs, beaten
- 1 cup pecan halves
Instructions
- Preheat your oven to 375 degrees. Lightly grease a 9 inch pie plate or pan and set aside.
- To make the crust: place flours, oil, syrup, vanilla, and salt in a food processor. Pulse to create thick crumbs, then add the egg. Continue to pulse until a dough forms. If the dough is overly sticky, you can chill for about 10 minutes before proceeding.
- Place the ball of dough inside your pie plate. Using your hands or piece of parchment paper, press the dough evenly over the pie pan and up the sides. Make several pierce marks with a fork so that it doesn’t puff while baking.
- Place in the oven and bake for 6 minutes (just so it lightly sets before adding filling). Remove, and sprinkle the chocolate along the bottom.
- Meanwhile make the filling: in a small saucepan heat syrup, coconut sugar, and oil in the saucepan over medium heat. Once mixture begins to bubble, lower to medium low heat and let simmer 3-5 minutes. Remove from heat, add vanilla and salt. Let cool.
- Once filling is mostly cooled, add in the roughly chopped pecans, then the eggs. Pour on top of the crust and chocolate. Place remaining pecan halves over top of the pie.
- Turn your oven to 350, and bake for 35-40 minutes. Pie should look golden and set on top, but will still lightly jiggle (will set once cooled).
- Cool completely, and cut into slices. Can be stored and room temperature for 3-4 days. Tastes best eaten within 2-3 days!
Tried this recipe?Mention @wholesomelicious or tag #wholesomelicious!
Hi Amy, I have some diehard coconut haters here. Can I use butter in place of coconut oil? Please let me know. Thanks!
Yes, you can! I have used butter before and I like it that way.