Pecan Pie {With Revised Options For Paleo!}

This pecan pie recipe came from an older lady who is known ’round these parts for her cooking. 🙂 She gave me this recipe when me and my husband got married over 8 years ago-wow 8 years! On the recipe card it says, “This is my own recipe and it took 5 years to perfect.” This is not her exact recipe, as she used flour and evaporated milk, but I think it’s pretty perfect.

When I told my mother-in-law I was making pecan pie she asked me if I used corn syrup. I thought it was a weird question but answered yes. It wasn’t until she directly asked me if we were still corn free that I put together that corn syrup has corn in it.


The corn-free thing was just a trial. Some people believe that corn has gluten in it, so I thought I would make Lance go corn-free for awhile to see if we saw a difference. He had been off of corn for a week and half, so I let him have a little bit of pie just to see if he had a reaction. The result? I couldn’t tell.

We have seen a small improvement in his behavior but I’m not sure if it’s the corn-free thing or some of the new sensory therapies we’ve been trying.

Anyways… here’s my gluten free, dairy free, but not corn free pecan pie recipe:

Update- To make this pie paleo compliant, use this date paste recipe instead of sugar and use honey instead of corn syrup. Honestly, I think I like this version even better 🙂

*Here’s the link to my  gluten free pie crust and date paste recipe

Pecan Pie {With Revised Options For Paleo!}
  • 1 gluten free pie crust
  • 4 Tbsp Earth Balance butter or Earth Balance coconut spread or coconut oil
  • 3 eggs
  • ¾ C sugar OR sifted coconut palm sugar OR ½ C Date Paste (see above)
  • 1 C honey
  • 3 Tbsp. arrowroot flour, tapioca flour, or cornstarch
  • ½ tsp salt
  • 1 Tbsp vanilla
  • ½ C full fat canned coconut milk
  • 1½ C chopped pecans
  1. Preheat oven to 350 degrees.
  2. Melt the butter or coconut oil over medium-low heat and set aside to cool.
  3. In a large bowl, mix the eggs.
  4. Add the sugar or date paste.
  5. Then add the corn syrup (or honey) and stir in the arrowroot flour, salt, vanilla, coconut milk and melted butter. Mix well.
  6. Pull your crust out of the fridge and sprinkle the pecans into the pie shell.
  7. Pour the batter over the pecans.
  8. Bake for 15 minutes. Check crust, once it's browned you need to cover the crust with a crust protector or make one out of foil.* Then reduce the heat to 300 degrees and bake an additional 25 - 35 minutes or until it is no longer giggly and the top is brown.
  9. Cool completely before serving.
*To make a foil crust protector: tear off a very long piece of foil, longer than you would think. Fold in half lengthwise. Now fold in half lengthwise again. Fold it around the edge of the pie pan and cover the crust. I use a paper clip to hold the ends together.

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