I’ve been working on this Chocolate Pecan Pie for years now. And I’m happy to say that today I perfected it –just in time for you all to have a healthy Paleo Thanksgiving dessert that is gluten-free, grain-free, and dairy-free. My boys and their friends were more than happy to eat each test batch of this Chocolate Pecan Pie. In fact, they “snuck” some as a midnight snack during their sleepover with a bunch of friends last night.
I spent quite a bit of time on this recipe challenging myself to use as few ingredients as possible so that it would be quick and easy to whip up the day before Thanksgiving; of course I also worked to make it taste great! I think you’ll find that this is a special pie that could also be amazing on your grain-free Christmas dinner table, or rather Christmas dessert table.
I based this recipe on one from my dear friend Karin. Thanks Karin for sharing your special Chocolate Pecan Tart recipe with me! I love everything you do.
Chocolate Pecan Pie
- In a food processor, combine eggs, coconut sugar, and coconut oil
- Stir in pecans and chocolate chips by hand
- Transfer filling into unbaked crust
- Bake at 350° for 40-50 minutes, or until set
- Cool completely before slicing, and serve
Makes 8 slices
The filling for this Paleo Chocolate Pecan Pie has only 5 ingredients so that you can whip it up in a jiffy. We’ve been in a pie phase of late. My older son made a deep dish rustic pumpkin pie from scratch the other night and told me that he wants to post the recipe here on my website. I haven’t ever had anyone do a guest post here before (the boys have developed recipes that I’ve posted) however, I’m giving my son’s request some thought.
What’s your favorite pie of all time? Leave a comment and let me know.
Here are some more of my healthy, gluten-free crust recipes for your Thanksgiving pies and tarts:
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