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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!
Hello! Could I substitute butter for the coconut oil?
Absolutely!
I made this for Christmas dinner and it was so delicious. Served to hard core traditional eaters who laugh at Paleo type foods and they loved it!
This sounds delish! Making for Thanksgiving next year
Just wondering: have you tried freezing? Wondering if I can use my time and make ahead this week, freeze and pull out for the holiday??
I have not tried freezing, but I think it would work great!
Pet peeve on the use of asterisks in your recipes without the notation which happens frequently – :(. I presume your chocolate chips are sugarless and probably stevia – I used “Lily’s” brand.
I found that the coconut oil bubbled up through the pie as it was baking and spilled on the oven floor which started to burn and smoke out the house. Somehow, it feels like too much coconut oil.
Very rich and good, however.
Help! The oil in the filling is not combinging with the other ingredients at all. What should I do?
Oh no!! Coconut oil should not do that. Unless I am in the kitchen with you, it’s very difficult for me to realize what happened. I hope you got it figured out!
Whoops – reverse that – unrefined has the strong coconut flavor!
I use refined, but either one will work!
Did you use refined or unrefined coconut oil in the crust & filling? I know the former can have a strong coconut flavor. Making this tomorrow!
Hi Amy- I saw this pie on a Paleo group website I’m on- it looked so good I could not wait till fall and winter to make it. So I made it this morning and it is cooling and looks sooo good! I must say I had a little spoonful- it really is delicious- love the chocolate surprise❤️ Thank you so much.
You’re welcome Jan!! So glad you found it, enjoy!
Hi! When should we add the salt for the filling? I made this at Thanksgiving and it was delicious, but I’m wondering if I omitted the salt altogether then on accident. Thank you!
Hi Jen, after you add the vanilla, add the salt. I just changed the recipe!
Oh.my.word this was delicious!!!! I made it for Thanksgiving and everyone (including the paleo skeptic) loved it! My hubby and I actually had a competition of chocolate pecan pies, and according to the 6 & 7yos, I won (his did have bourbon in it) ???? The only thing I did differently for this recipe was to use a GF crust from Whole Foods. Totally planning to make it again this weekend for Friendsmas. Thanks for a wonderful recipe!! ????
Thanks Jess!! So glad you loved it!!