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4.62 from 13 votes

Pecan Pie Recipe (Gluten-free, Grain-free, Paleo)

Course Dessert
Keyword gluten-free, paleo
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 1 pie crust
Calories 3821kcal
Author Heather Dessinger


  • 9 inch pie pan
  • pie crust protector



  • Preheat oven to 350°F.
  • Place butter, rapadura sugar, maple syrup and salt in a sauce pan and melt over medium heat.
  • Bring mixture to a simmer, then stir for two minutes. Set pan aside and allow to cool for 10 minutes.(If you're doubling the recipe, wait 20 minutes because the mixture will take longer to cool.)
  • After the mixture has cooled, whisk the eggs, apple cider vinegar, and vanilla together and then slowly pour them in the sugar mixture, whisking as you go. Pour filling in your prepared pie crust and place pecans on top.
  • Place pie crust protector around the edge and bake at 350°F for 40-45 minutes, or until the center is firm but still jiggly. (Jiggly is a technical term, right?)


Nutrition information is a rough estimate and does not include the pie crust. 
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Calories: 3821kcal | Carbohydrates: 481g | Protein: 29g | Fat: 204g | Saturated Fat: 77g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 82g | Trans Fat: 4g | Cholesterol: 762mg | Sodium: 815mg | Potassium: 1368mg | Fiber: 12g | Sugar: 449g | Vitamin A: 3931IU | Vitamin C: 1mg | Calcium: 492mg | Iron: 7mg