Paleo Chocolate Pecan Pie

Paleo Chocolate Pecan Pie needs to be on your Holiday table!!! This grain-free crust is topped with chocolate chunks, and the most delicious pecan pie filling that is refined sugar-free. EVERYONE is bound to love this variation of a classic!

Let me introduce you to my new favorite holiday dessert, EVER. And actually, my favorite pie EVER. And hopefully soon to be your FAVORITE PIE EVER!!! You guys……This pie……..I’m clearly over the moon about it, almost speechless really (haha, a rare occasion!)

Let’s just take a look of the inside…..

Good grief, this pie is unbelievable, that I am actually counting down the days until Thanksgiving next week when I can make it again. And also, how many times would be socially acceptable (and acceptable for my waist line) to make this during the holidays? Every week? It’s my new plan.

I wish I could say that I am noshing on it now as I type, but no, it’s all gone. I made it for my book group, and there was only the tiniest sliver left. My husband had only a small bite earlier in the day and claimed that if I didn’t save him a big piece when I returned home from my book group, I would be locked out of the house. All I could save him was the small sliver; good thing he loves me.

And good thing I promised to make another within the week. One that we will certainly not share with anyone….

How to make Paleo Chocolate Pecan Pie:

Let’s start off with our ingredient list:

• almond flour
• coconut flour
• tapioca flour
• coconut oil
• maple syrup
• vanilla extract
• eggs
• chocolate chunks (or chocolate chips)
• coconut sugar
• pecan halves

I used my friend Michele’s crust from the Paleo Running Momma. I realized after trying to use other crusts that I love for other recipes, this one worked much better. It’s very easy to make, and yes, the combination of all the flours are a must!

Promptly after pulling the partial baked crust out of the oven, I filled the bottom with chocolate chunks (shaved chocolate or chocolate chips would be fine for this recipe!).

To make the filling, heat up the maple syrup, coconut sugar, and coconut oil in a saucepan. Once the mixture begins to bubble, reduce to a simmer for a few minutes. Set aside and let cool for about 10 minutes. Add the vanilla, eggs, and pecans. Pour on top of the pie crust, then top with whole pecan halves to make it pretty!

Bake for 35-40 minutes at 350!

Serving/Storing:

After the pie is cooled and you cut into it, the little surprise of chocolate is a GEM!!! So you can easily drop the chocolate chips into the filling, but I kind of loved the idea of having the chocolate on the bottom. Either way works! Top with vanilla ice cream, or just serve plain.

Store at room temperature for up to 3 days. You can also freeze for up to 1 month, bring to room temperature about 3 hours before serving.

Other Thanksgiving desserts:

It should be noted that I made two different pies for my book group: Paleo Pumpkin Cheesecake with Salted Caramel and this one. They were both a huge hit, and demolished by all. The chocoholic in me prefers this pecan pie, but some of my cheesecake friends really loved the other one! Personal preference I guess, but many of my friends walked away saying they were going to make BOTH for Thanksgiving.

Other fantastic Thanksgiving desserts:

• Pumpkin Bundt Cake with Maple Pecan Glaze
• Caramel Apple Crisp
• Apple Pie Bars
• Pumpkin Molasses Cookies

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Paleo Chocolate Pecan Pie

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 8

Author Amy Rains

4.8 from 5 votes

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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

1. Preheat your oven to 375 degrees. Lightly grease a 9 inch pie plate or pan and set aside.
2. 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.
3. 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.
4. 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.

5. 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.

6. 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.
7. 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).
8. Cool completely, and cut into slices. Can be stored and room temperature for 3-4 days. Tastes best eaten within 2-3 days!