Grain-Free Pecan Pie

gluten free pecan pie
Gluten free pecan pie photo by Chrystal Carver
Prep time: 35 mins
Cook time: 55 mins
Calories: 622

This recipe was originally published in 2017.

This delicious paleo-style version of a holiday classic comes together quickly with only a few simple ingredients. The delightful combination of maple, vanilla and pecans will have everyone asking for seconds. This recipe is grain-free, dairy-free and refined sugar-free; it contains nuts. It can be made egg-free; see instructions.

For Egg-Free Pecan Pie Crust, omit 1 egg. Add 1/2 teaspoon baking powder to dry ingredients in step 2. Combine 1 tablespoon flax meal with 3 tablespoons hot water. Let cool. Use this mixture to replace 1 egg in step 2.

For Egg-Free Pecan Pie Filling, combine 5 tablespoons arrowroot powder or cornstarch (a grain) with 4 tablespoons very cold milk of choice. Add 1/2 teaspoon baking powder and blend well. Use this mixture to replace 3 eggs in step 5. Bake the pie until its center is firm (this could take 60 minutes or more). If the crust is browning too quickly, cover it loosely with aluminum foil. Let cool. Refrigerate 3 hours or overnight to firm more. Serve at room temperature, if desired.

Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.

Yields 8 servings


  • 1 cup finely ground almond flour
  • 1 cup tapioca starch/flour
  • 1 tablespoon coconut flour
  • ½ teaspoon sea salt
  • 6 tablespoons cold palm shortening or cold butter
  • 1 large egg
  • 2 tablespoons ice-cold water
  • 1 cup coconut sugar
  • 6 ounces maple syrup (about ¾ cup)
  • 2 tablespoons coconut oil, melted
  • 3 large eggs, room temperature
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2¼ cups raw pecans, chopped


1Preheat oven to 400°F. Grease a 9-inch pie pan.

2To make the crust, whisk together almond flour, tapioca starch/flour, coconut flour and salt in a large mixing bowl. Add shortening and cut it into the flour using a pastry cutter until only pea-size chunks remain and the shortening is evenly distributed throughout. Mix in the egg and water. Knead the dough with your hands to bring it together and form it into a ball.

3Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll it out into a 10-inch circle. Peel the top piece of parchment off and invert the dough into prepared pan. Remove the second piece of parchment paper.

4Gently press the crust into the pan and flute the edges. Use your fingers to repair any tears, if needed.

5To make the filling, place coconut sugar, maple syrup, coconut oil, eggs, salt and vanilla in a medium mixing bowl and mix together until thoroughly combined. Add chopped pecans and stir just until combined.

6Pour filling into prepared crust. The pecans will float to the top as the pie bakes.

7Reduce oven to 350°F.

8Place pie on baking sheet and bake in preheated oven 50 to 55 minutes until the center is set and doesn’t jiggle when it’s shaken. Cover the pie with foil halfway through to keep the edges of the crust from burning.

9Remove the pie from the oven and let cool completely before slicing.

1 serving contains 622 calories, 48g total fat, 14g saturated fat, 0g trans fat, 106mg cholesterol, 349mg sodium, 45g carbohydrates, 9g fiber, 19g sugars, 12g protein.