You know I love all sorts of pies, but I especially love this paleo pecan pie recipe. Once the weather cools down and the holidays are approaching? I’m counting down the days until I can make this dairy-free pecan pie for all of my celebrations.
A few years ago, I started out on a mission to come up with a healthy pecan pie, one that everyone at my table could enjoy, and I came up with my popular keto pecan pie. People have been asking me for a dairy-free gluten-free pecan pie recipe, though, so I adapted my keto one to do just that. This is it!
My homemade pecan pie recipe has a caramel filling, lightly toasted pecans, and a flaky crust. It’s pie perfection. While it’s a traditional Thanksgiving dessert, you can totally make it all year long.
What’s In Pecan Pie?
A traditional pecan pie is made with tons of corn syrup and sugars, but my paleo pie is made with much healthier ingredients.
Here are the ingredients found in my gluten-free pecan pie recipe:
- Paleo Pie Crust – This homemade pie crust is made with almond flour, coconut flour, tapioca flour, coconut sugar, sea salt, ghee, egg, apple cider vinegar, and vanilla.
- Paleo Caramel Sauce – All you need is some coconut milk, maple syrup, coconut oil, vanilla, and salt.
- Egg – Make sure it’s room temperature!
- Pecans – They are the star of the show and paired with the caramel, they come together to create the best pecan pie recipe ever!
How To Make Paleo Pecan Pie
This dairy-free pecan pie recipe without corn syrup is perfect for potlucks, gifting to family and friends, or making for the big holiday dinner.
Here’s how to make caramel pecan pie:
- Make paleo pecan pie crust. Follow the paleo pie crust instructions here and bake before filling.
TIP: I used a 9.5-inch pie pan for the pictures in this post, but it was a bit too big, so use a 9-inch pie pan instead! I re-tested with the smaller size and the pecan pie filling fills up the crust much better.
- Make the caramel sauce. Follow this paleo caramel sauce recipe. Allow the sauce to cool.
- Mix in the egg to make paleo pecan pie filling. Whisk the egg into the sauce, until the caramel mixture is smooth.
TIP: This is why we let the caramel cool – so that it doesn’t cook and curdle the egg! Having the egg at room temperature also avoids sudden temperature changes.
- Fill the dairy-free pecan pie. Sprinkle pecans onto crust and pour the caramel sauce over the pecans.
- Top with pecans. Use pecan halves to form a pecan layer over the pie filling.
- Bake the healthy pecan pie. Once the center is set, remove from the oven and allow the pie to cool, then enjoy!
How Do You Know When A Pecan Pie Is Done?
You’ll know that the paleo pecan pie is done when the center is set (not jiggly).
You can also check the internal temperature if you want to be sure – it should be 200 degrees F.
How Long Should A Pecan Pie Cool?
Allow this gluten-free pecan pie to cool to almost room temperature (about an hour), then place it in the refrigerator for at least another hour.
This cooling period helps the easy pecan pie recipe set, so that it doesn’t spread when you slice it.
How Do You Store Dairy-Free Pecan Pie?
Store this healthy pecan pie in the refrigerator for 3-4 days.
Can You Freeze Gluten-Free Pecan Pie?
Yes, you can freeze this gluten-free pecan pie recipe. Wrap the it with plastic wrap or foil, then stick it into a zip lock bag or storage container and freeze. You can keep the paleo pecan pie for up to 2 months in the freezer.
When you’re ready to serve the dairy-free pecan pie, just take it out of the freezer and refrigerate. Once it’s thawed, you can dig in!
More Paleo Dessert Recipes
If you like this gluten-free pecan pie recipe, you might enjoy some of my other paleo dessert recipes:
- Paleo Blueberry Pie – This one also has a secret additional flavor, can you guess what it is?
- Mini Strawberry Galettes – Galettes are considered a rustic pie. They have a similar crust, but made in a rustic form.
- Mini Fresh Peach Cobbler – Perfectly sized and as adorable as they are delicious.
- Paleo Pumpkin Pie – This dairy-free pumpkin pie is sure to be a hit at all your festivities!
Gluten-Free Paleo Pecan Pie Recipe
Make this PALEO pecan pie for your holiday celebrations! HEALTHY, GLUTEN-FREE, DAIRY-FREE pecan pie is a dessert everyone at the table can enjoy.
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More TIPS about this paleo recipe in the post above!
Preheat the oven to 350 degrees F (177 degrees C).
Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the 20 minutes is close to up.
Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
Cover the edges of the pie crust with foil, leaving the center open.
Bake for about 40 to 50 minutes, until the top is dark brown and the filling is set, except some bubbles on the top.
Cool completely, then chill for at least an hour before slicing.
Video Showing How To Make Paleo Pecan Pie:
Don't miss the VIDEO above - it's the easiest way to learn how to make Paleo Pecan Pie!
Serving size: 1 slice, or 1/12 of entire pie
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.