Paleo Pecan Pie
  • 1½ cups cassava flour
  • ½ cup cold butter diced into small cubes
  • ¼ teaspoon salt
  • 1 large egg whisked
  • ¼ cup cold water plus or minus 1 tablespoon depending on altitude/humidity
  • 2 cups pecans chopped coarse, reserve a few whole pecan halves for decoration on top
  • 1 cup maple syrup
  • ½ cup coconut sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 3 eggs
  • 4 tablespoons melted butter
  1. Preheat the oven to 350 degrees fahrenheit.
  2. To make the crust whisk together the cassava flour and salt in a small bowl. Add the cold butter to the flour mixture and cut it in with a pastry cutter or fork until it resembles coarse corn meal or pea sized balls. Add the whisked egg to the butter flour mixture stir until combined then pour in the cold water and stir again until fully incorporated.
  3. Press the pie crust into a 9-inch pie pan so that is evenly distributed and flute the edges for presentation. Pour the chopped pecans evenly into the pie crust so that they form a flat layer at the bottom. They will float to the top when you add the filling.
  4. In a separate medium sized bowl for the filling add the eggs, maple syrup, coconut sugar, vanilla extract, salt, eggs, melted butter and whisk vigorously until combined. Pour the filling mixture into the pie crust mold and over the pecans.
  5. Carefully place the pie in the oven for 30 minutes then lightly tent the whole pie with foil to protect the nuts and crust and bake for another 20 minutes. Pull the pie out of the oven and allow to cool for at least 30 minutes, bringing it to room temp is best.
I recommend the cassava crust but if you don't want to use it feel free to use a nut based crust like this one.
Recipe by Slim Palate at