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Ultimate Paleo Chocolate Pecan Pie

Ultimate Paleo Chocolate Pecan Pie

Combining my two favorite foods with this pie—Ultimate Paleo Chocolate Pecan Pie🍫


Almond flour pie crust topped with a layer of chocolate + pecan filling with Tin Star Foods browned butter ghee + even more Eating Evolved chocolate

What are some of your fav pie combos?

Paleo Chocolate Pecan Pie

Prep Time: 15 mintues

Cooking time: 50 minutes

Total cooking time: 1 hour and 5 minutes



For the pie crust: (adapted from Paleo Running Momma)

  • 1 cup blanched almond flour

  • 2 tablespoons coconut flour

  • 2/3 cup tapioca flour

  • 1/2 palm oil shortening

  • 1 tablespoon coconut sugar

  • 1/2 tsp fine sea salt

  • 1 large egg

For the chocolate layer:

  • 1/2 cup dark chocolate, melted, slightly cooled (I used Eating Evolved)

For the filling:

  • 2 cups shelled pecans

  • 1 Eating Evolved Chocolate bar

  • 3 large eggs, room temperature

  • 1 cup maple syrup

  • 1/2 cup coconut sugar

  • 1/4 cup browned buttered ghee, melted and cooled slightly (I used Tin Star, but normal ghee will work as well)

  • 1 1/2 tsp vanilla extract

  • 1/2 tsp fine sea salt

  • 1/2 tsp ground cinnamon


For the pie crust:

  1. Preheat the oven 350 degrees F and lightly grease a pie dish with coconut oil.

  2. Prepare the pastry dough by pulsing all of the ingredients in a food processor until well combined and resembles thick crumbs. Then add in the egg and pulse until the dough forms. Roll the dough into a big ball, and wrap with plastic wrap. Chill in refrigerator for 15 minutes before rolling it out, about 1/4 inch thick.

  3. Press dough into pie dish and gently pierce the dough all over the bottom with a fork to prevent the dough from puffing during baking.

For the Chocolate Layer:

  1. Spread the chocolate inside the pie crust using a knife or spatula.

For the Filling:

  1. Place the pecans evenly on top of the chocolate layer. Then, break the chocolate bar into chunks and place them evenly on top of the pecans.

  2. In a large mixing bowl, whisk together the eggs, maple syrup, coconut sugar, melted ghee, vanilla and cinnamon together until well combined.

  3. Pour the mixture evenly over the pecans and chocolate.

  4. Bake the pie for 45-50 minutes or until the top is set and lightly browned. (the pie filling will continue to set as it cools) After the first 25 minutes of baking I tented a piece of aluminum foil over the pie to prevent the crust from burning. (Be sure to check for this around 15-30 minutes depending on how hot your oven gets)

  5. Allow the pie to cool for at least an hour before serving.

  6. Top with your favorite vanilla bean dairy-free ice cream!

Enjoy XX!

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