Paleo Chocolate Pecan Pie (Grain and Dairy Free)

After many attempts to perfect this pie , I am proud to say,”It is perfected!”Ā  šŸ™‚

It is DELICIOUS right down to every last crumb!!
I wanted a pie that would wow the crowds ,
but not leave them feeling guilty after enjoying a piece…or two šŸ™‚

Typically pecan pie is made with A LOT of sugar and corn syrup.
So I experimented around with different natural sweeteners. My two favorite ones are
pure Monk Fruit sweetener and Stevia (in case you can’t tell already from all my baking and candy recipes šŸ˜‰
I also use very small amounts of raw honey.

My goal was to make a pie so yummy ,but
yet that almost anyone could enjoy.

I know what it’s like to have to go hide somewhere when everyone else is pigging out on the sweets and you
are having a terribly hard time not caving in and feeling like your always the one missing out. It’s not easy!!
That was one of the main reasons why I wanted to start this blog.
To show people that it’s true, you can eat deliciously even on a restricted diet.

To be honest I don’t know how long I could stay on any restricted diet without having any kind of “safe”cheats.
So while you’re here, make sure to check out all the other recipes.

I am sure you will find something you will enjoy!!

A quick side note: IMPORTANT
Just so you know this pie will not quite haveĀ  the gooey inside texture your accustomed to with your typical pecan pie.
That is because I have chosen to omit the unhealthy corn syrup and refined sugar. However,
if your looking for a super delicious pecan pie none the less , you have arrived at the right place.
You WILL NOT be disappointed, taste is not compromised ONE BIT, I promise šŸ˜‰

Crust ingredients:

– 1+ 1/4 cup almond flour (not almond meal)
– 3/4 teaspoon gelatin (I use this one here)
– 1/2 teaspoon cinnamon
– a few dashes celtic sea salt
– 6 T. meltedĀ  coconut oil (I use refinedĀ  not extra virgin for cooking because it does not have the strong coconut flavor)
– 4 dropperfuls Sweetleaf Steviaclear liquid or 1 T. raw honey

Crust Instructions:

Mix all dry ingredients together in a mixing bowl.
Add in coconut oil and stevia last and mix all very well together.
Form crust into a ball and put into a greased pie plate (glass works best).
Flatten out dough ( it should be of a play- doh like consistency) and fit to the pie plate. Set aside.

Pie filling ingredients:

– 1 +1/2 cups halved pecans ( these are my absolute favorite!!) if using chocolate chips too. Otherwise use 2 cupsĀ pecans if not adding the chocolate chips.

At this time lightly roast your pecans if you are looking for extra crunch, this really makes the pie!
It’s simple. Just melt 2 Tablespoons Ghee (clarified butter for dairy sensitive people) or coconut oil.
Lightly toss the pecans in the oil and very lightly salt the pecans if you’d like. Then………..

Spread out on a baking sheet lined with parchment paper.
Bake at 350 degrees for about 12-15 minutes until just lightly roasted only.

I would also recommend pre-baking your crust at the same time you are
lightly roasting your pecans if there is room in your oven.
You do not need to prebake the crust, but in my opinion, it tastes better if you do.
Do both for about the same time at the same temperature.
You do not want to over brown either, so only 12-15 minutes tops.
Take both out and let cool.

– 3 large eggs
– 1/2 cup Lily’s chocolate chips (sweetened with stevia and erythritol)
-1 teaspoon vanilla extract
– 2 T. coconut milk
– 2 T. melted coconut oil or ghee
– 2 teaspoons Pure Monk Fruit Sweetener ( a very safe natural sweetener that is also deemed a superfood!)

– 2 T. honey
– 6 dropperfuls Sweetleaf Steviaclear liquid extract
– a few dashes salt

Pie filling Instructions:


Beat 3 eggs in a medium size mixing bowl.
Add pecansĀ once completely cooled
and allĀ  other ingredients and mix very well.

Pour into your pie crust and bake in a preheated 350 degree oven for about 18-20 minutes.
This is a nice pie crust protector here to keep the crust from getting too brown.
I am not an advocate of using aluminum foil to put on the crust edges to keep from burning
as it is quite toxic and is also considered a heavy metal.

Do not over bake!!

Cool on a rack at room temperature for an hour or two at leastĀ  before serving.

In my opinion it tastes better popping it in the refrigerator for a few hours after cooling first at room temperature.

Ā Note: See my recipe for homemade whipped coconut cream toppingĀ Ā Ā here .
Just scroll to the bottom of the page after you click. Enjoy!!

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