Chocolate Pecan Pie | Our Paleo Life
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4.5 from 2 votes

Paleo Chocolate Pecan Pie

This isn't your ordinary pecan pie, there's no corn syrup, no refined sugars, and no grains. As if that wasn't good enough, through in some soy-free, dairy-free chocolate chips. It's so good, nobody will guess it's paleo.
Prep Time50 mins
Cook Time40 mins
Total Time1 hr 30 mins
Course: Dessert
Servings: 8
Calories: 660kcal



  • 2 cups Almond Flour
  • 2 Tbsp Coconut Flour
  • ½ tsp Grass-Fed Gelatin like Great Lakes
  • ¼ tsp Sea Salt
  • 2 Tbsp Coconut Sugar or Maple Sugar
  • 1 Large Egg Yolk
  • 8 Tbsp Ghee cold, cut into chunkor Unsalted Grass-Fed Butter (cold, cut into tablespoons


  • 1 cup Maple Syrup
  • ¼ cup Coconut Sugar
  • ¼ cup Ghee or Grass-Fed Butter cut into chunks
  • 1 Tbsp Chia Powder see notes
  • 1 Tbsp Coconut Milk full-fat canned
  • 1 tsp Pure Vanilla Extract
  • 2 Large Eggs
  • 1 cup Pecans roughly chopped
  • cup Enjoy Life Mini Chocolate Chips divided


Crust Instructions

  • Combine the almond flour, coconut flour, gelatin, sea salt and coconut sugar in a large bowl. Stir to combine everything evenly.
  • Add the egg yolk and ghee/butter to the bowl and cut in with a pastry blender or the back of a fork. Continue until the mixture is crumbly and easily presses together in your hands.
  • Dump the crust mixture into a pie dish or tart pan. Press the mixture evenly across the bottom and up the sides.
  • Refrigerate the crust while you prepare the filling.

Pie Filling Instructions

  • Preheat oven to 400°F.
  • Add the coconut sugar and ghee/butter to a large bowl. Set aside.
  • In a medium saucepan fitted with a candy thermometer, add the maple syrup and bring to a boil. Reduce heat and simmer until the temperature reaches 225°F (reduce by 2 degrees for every 1,000 feet in altitude).
  • When the syrup reaches the right temperature, remove from heat and pour over the ghee and coconut sugar in the bowl and let site for a few minutes to melt the ghee and dissolve the sugar. Stir to combine.
  • Add the chia powder, coconut milk, and vanilla to the bowl and stir to combine.
  • In a separate bowl, beat the eggs until frothy. Slowly pour the eggs into the syrup mixture, whisking continually. The mixture is hot and you don't want scrambled eggs.
  • Finally, add the pecans and ½ of the chocolate chips. Mix evenly.
  • Remove the pie crust from the refrigerator and pour the filling into the crust. Sprinkle the remaining chocolate chips on top. Garnish with a few pecan halves, if desired.
  • Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F and continue baking for 20-30 minutes, or until center is set.
  • Cool completely on a wire rack before serving. Store leftovers in the refrigerator for up to one week.


To make chia powder, just add some chia seeds to a blender or food processor and process until it's a fine powder. Store extra in the refrigerator.