Best Pecan Pie Ever, NO gluten, no refined sugar, no dairy, and no soy!

BEST PECAN PIE EVER | paleo diet

And of course, as always this best pecan pie ever recipe is grain-FREE, gluten-FREE, refined sugar-FREE, dairy-FREE, soy-FREE, chemical-FREE & GUILT-FREE! Yay. And fyi, if you like the Paleo Diet, Gaps Diet, Flat Belly Diet, Mediterranean Diet, and South Beach diet, you’re about to fall in LOVE…

Best Pecan Pie Ever, NO gluten, no refined sugar, no dairy, and no soy!


The Best Pecan Pie Ever. Must I say more? Of course you know the answer to that. Oh and psst, this recipe is in our new  “Beauty In Every Bite Desserts” Cookbook 🙂

I have a really adorable friend, Rachelle, who also happens to be a nutritionist.  So I offered to send her a copy of our Dessert cookbook to review.  When she wrote back, she mentioned she was really excited to get it and was hoping it would contain some sort of  yummy pecan pie recipe.

OH. Silence. I gulped.

What had I been thinking? I LOVE Pecan Pie. Every Christmas for 15+ years the Alexanders who lived right across the street would bring us a savory warm Pecan Pie right out of their oven. Gorg. And delicious.

But life changed after I reinvented my diet. After that, I would look at those beautiful Alexander pies and drool. That was something I missed. So I would stare at them blankly, and munch on a pecan instead.
embrace change quotes

So of course!!! It was time to make the best pecan pie ever. And I think we need to thank Rachelle for this recipe. I know your taste buds will anyway. That’s for sure.

I guess there was only one glitch to making the best pecan pie ever. Being the recovering perfectionist that I am, I was determined that this recipe needed to be out of this world.  OK, so maybe I’m not recovering. Argh.

So I did some figuring, and some baking, and…other than the fact that I blew up my dehydrator drying my pecans, this pie seriously came together magically! It’s so delicious and really very easy to make. (the dehydrator didn’t fair so well–it literally blew up in flames and luckily I still have a kitchen to bake in, but that’s another story.. and I’ll end that one with–I don’t really trust American Harvester Dehydrators anymore–eek!)  Did you know that I called them and they wouldn’t even stand behind it? Wow. And phew on them. Hello Excalibur.

And btw, don’t panic, you really don’t need a dehydrator to make this recipe, either. I just like to presoak and dry all of my nuts because they do have a protective coating that can be a little toxic for our tummies and can cause cramps and icky things like that. So that’s just me. You can do what you want. I have a feeling you probably will anyway. So enough about that.

Best Pecan Pie Ever, NO gluten, no refined sugar, no dairy, and no soy!

Another exciting moment (in the making of this pie) was when I realized that my beautiful marble rolling pin..was ahemmm, gone!  Vanished. Then I remembered–I had thrown it out when I had learned how to eat healthy.  I remember thinking I would never use that thing again–so I donated it to a local thrift store. Ummmm WHAT?!!  Slap.

So when I rolled out this actual crust, I just used a filled water bottle.  It worked, well kinda.  So I really just pressed the dough into the pie dish, but it still worked just fine.  I do recommend rolling it out with a rolling pin, but when you don’t have one for some really dumb reason, don’t panic, there’s always another option.  Kinda like life, huh? 🙂

Let us know how you love this recipe, the best pecan pie ever…perfect for any time, but sure to be a HUGE hit for the holidays! And if it’s not a holiday when you make it, guess what? It will taste like one at least. 🙂

AND we’ve got some super exciting news!! If you are re-doing your pantry and needing quality organic ingredients for GREAT PRICES, you’re going to love our latest ORGANIC MARKET that we’ve partnered up with to give you amazing quality for a steal! Better than anywhere else we’ve seen, amazon included, and everything they sell is FRESH! 

The Best Pecan Pie Ever

3/4 cup organic tapioca starch
3/4 cup organic almond flour
2 tablespoons coconut sugar
1/2 teaspoon pink himalayan sea salt
1/2 cup extra virgin , cold pressed coconut oil
5-6 tablespoons filtered water
3 eggs hormone free, omega 3 enriched 
1/3 cup raw honey
1 cup coconut sugar
3 tablespoons extra virgin , cold pressed coconut oil
a pinch of pink himalayan sea salt
2 cups raw organic pecan halves


PREHEAT oven to 350ºF or 175ºC

CRUST. Stir together crust ingredients except the oil and water. Add oil using a pastry blender. Add water, 1 tablespoon at a time until it forms into a ball. Roll out on a well (GF)floured surface. Place in pie pan and shape it really cute 🙂 Refrigerate.

SAUCE. Stir together all of the sauce ingredients with a spoon. Remove thepie shell from refrigerator and pour the sauce into it.

For safety, place a large cookie sheet under the pan as it cooks, in case of spill over. Bake for 25-30 minutes. This pie needs to be cooled and refrigerated 2 hours prior to serving. That kinda thickens it and makes it so authentically amazing.

Store in the refrigerator.


Here are links to both of our cookbooks that we think you’ll LOVE!

“Raw Beauty, Smoothies, Shakes & Creamies”

“Beauty Bite Desserts”

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Something really crazy happened when we changed our theme for this site. We lost ALL of our comments. Whooosh. Vanished. Sad day for us.

But we really do LOVE to hear from you, so please comment below, let us know your thoughts, hopes, dreams, and how much this pie has changed your life. Ok, maybe that’s a stretch, but we can hope anyway. But it actually is really good to bare your soul. So go for it, we’re ready. Besides, we think you’ll be much better for doing so anyway.

Heck, please just say hi at the very least 🙂


Laurie & Tiffany


Please Comment, we LOVE hearing from you!


10 replies
  1. A. Lara
    A. Lara says:

    I’m new to the gluten free, grain free, soy free, dairy free, sugar free (phew! that’s a mouthful) lifestyle on the recommendation from my doctor for my polycystic ovarian syndrome. I have been on it for a short time and have already seen and felt incredible results; so much so that I have put my mother and sister who both suffer with Rheumatoid on the diet. My concern with the recipe is that my doctor specifically lists honey as something I am not to eat; do you have any suggestions for how I can substitue this in your pecan pie recipe?

    Any help would be appreciated; thank you for the incredible website!

  2. Lorn
    Lorn says:

    Please stop saying recipes are sugar free when they are not. Honey and coconut sugar are processed the same way in the body and are sugars. If anything maybe you should use terms like “natural sugars” or ‘refined sugar-free”. Stating something as sugar-free when its not is misleading to everyone but especially those who cannot eat the sugars you have in your recipe.

    • be a knockout naturally!
      be a knockout naturally! says:

      We appreciate your comment, we actually did have this listed in the title as “refined sugar free” throughout this post, I’m sorry you missed it. We have no intention of harming anyone and are sharing what works for Tiffany’s autoimmune disease.
      As for this recipe, you can replace the coconut sugar with date sugar which is only dehydrated and left in it’s natural state, and raw, we’ve made it ourselves. We placed coconut sugar in here because it has been heated to a lesser degree, but still remains in it’s natural state and color (unlike refined sugar), because of that we feel it’s one of the better option for baking. The honey we always suggest should be raw, which is completely unprocessed.
      That said, as we state in our cookbooks and all over our site, any baked recipes will naturally be chemically altered when they are heated and will lose nutrients as well. This and ALL baked recipes are best used as transition foods to transition away from unhealthy alternatives. If you know you have a restrictive diet and still want desserts, we believe the RAW recipes (which we have many that we share) will be more compatible and more nutrient dense and will typically be a better option. We just posted a key lime pie recipe that is heaven that also is super fast to make.
      Anyway, sorry it didn’t come across clearly to you, but our intent is to make your world a better place. Thanks so much!

  3. Debora
    Debora says:

    Really amazing! Perfect pie! I just replaced the tapioca starch by lupin flour + a bit of physician and xantham gum to stick altogether. Just too good!

  4. Lindsay
    Lindsay says:

    Hi there! We love love love this pie. However, we can never get the filling to “set” and it really just soups in the middle even after adding xanthan gum. We even tried freezing it and it still is just a heavy syrup inside under the pecans. Any advice??

    • Gary
      Gary says:

      Ohmygosh, somehow your comment got missed! But we haven’t had that happen before so I’m thinking it may be a difference in Altitude. If so, you could add 1-2 Tbs. of arrowroot or tapioca flour to it to help thicken it. We hope you try it again another time because it’s so delicious! If you do, please let us know if that helps and we’ll update the recipe as well. Thanks SO much!! xo

    • Gary
      Gary says:

      Thanks so much Lindsay, we love it too! I wonder if it’s an altitude issue? We live in a high altitude, but whether that’s it or not, you could eliminate an egg and cut the oil in half and it should be tastier than ever. Let us know if you try it again how amazing it turns out!! xox


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