Primal Chocolate Pecan Pie

29 Nov

Pecan pie is about as American as, well, pie! It’s sugary, gooey and as a Southern gal, it’s one of my all-time favorite holiday treats. While delicious, this pie is definitely still full of sugar and should be consumed on special occasions – especially when you can share it with friends and family!

The chocolate chips are optional. If you’re more of a fan of traditional pecan pie, omit the chocolate!


1 1/2 C Coconut Flour

1 Tbsp coconut sugar

1/2 tsp salt

6 Tbsp grass-fed butter, chilled

3 Tbsp palm shortening, chilled

ice water


2 eggs, whisked

1/2 C grass-fed butter

1 1/4C coconut sugar

1 Tbsp coconut flour

1 Tbsp coconut milk

1 tsp vanilla extract

1 1/2 C pecan halves

1 C Good Life soy-free chocolate chips


For Crust:

Preheat oven to 400°.

In a food processor, using the dough blade, combine flour, sugar and salt. Pulse until blended.  Cut in shortening and butter and pulse. Add ice water (1/4C at a time) until the flour turns into a dough texture.

Mold crust into a 9″ pie pan. This dough doesn’t roll out like traditional pie crusts – you have to use a spatula, or as I prefer – my (clean) fingers, to spread it into the pan.

Pierce bottom of crust with a fork a few times.

Place in 400° oven for 10 minutes.

For Filling:

Lower oven temperature to 350°.

In a mixing bowl, beat eggs until fluffy. Add in melted butter. Stir in coconut sugar, coconut flour and mix well. Next, add in coconut milk and vanilla until combined. Gently fold in pecan halves (*note: do not use your mixer to blend in nuts; this will cause your pecans to get chopped up) and chocolate chips (optional).

Pour filling into the pre-baked pie crust. Bake at 350° for 30 minutes, the middle will still be a little jiggly (and that’s OK).

Let cool completely before serving. Serves 8.


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