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Paleo-Friendly Pecan Pie

by Livestrong_Recipes  |  Oct 22, 2020

Paleo-Friendly Pecan Pie
Photo Credit: vm2002/ adobe stock
  1. PREP
  2. 20 m
  • COOK
  • 30 m
  • 50 m

This yummy paleo-friendly pecan pie is courtesy of



  • 2 cups Almond Flour
  • 2 tbsp Coconut Flour
  • 1/2 tsp Gelatins, dry powder, unsweetened
  • 2 tbsp Coconut Sugar
  • 1/4 tsp Celtic Sea Salt
  • 1 large egg yolk
  • 8 tbsp unsalted butter
  • 1 cup Maple Syrup Grade B
  • 1/2 cup Sugars, Maple
  • 2 tbsp Butter
  • 3 Egg
  • 1 tsp Vanilla Extract
  • 1/4 tsp Celtic Sea Salt
  • 1 1/4 cups Pecan Halves


1 To make pie crust, place almond flour, coconut flour, gelatin, sea salt and coconut sugar in a food processor and pulse 2-3 times to combine.
2 Add yolk and butter (make sure butter is cold) to the flour mixture and pulse for eight 1-second pulses then leave the processor on until the dough forms a ball.
3 Press the dough on the bottom and sides of a 9 pie plate or tart pan. Place in the fridge to chill for 30 mins.
4 Preheat oven to 400ºF and adjust rack to lower-middle position.
5 Heat maple syrup over medium heat in a medium saucepan. Simmer until syrup reaches 225ºF, about 10 -15 minutes.
6 While syrup is simmering, place maple sugar and butter in a medium mixing bowl. As soon as the syrup reaches 225ºF, immediately pour syrup over sugar and butter mixture. Let mixture sit for 1 minute and then whisk together.
7 Whisk in eggs, vanilla and sea salt (the mixture might look a little grainy at this point). Place prepared pie crust in pie plate on a large baking sheet. Pour mixture into your prepared pie crust and top with pecans.
8 Cover crust with pie shield or foil. Bake for 15 minutes. Reduce heat to 350ºF and bake for an additional 15 minutes. The filling will be slightly less set in the center than the edges and it also might puff up in the middle, but will set as it cools.
9 Serve slightly warm or at room temperature.