Paleo Pecan Pie

Paleo Pecan Pie and Friendsgiving!

This past Saturday, we had our very first Seaward CrossFit Friendsgiving and it was a ton of fun! I told our members in a private post but I’ll say it again, we are so very thankful for each and every one of the people who have made Seaward CrossFit a reality!

I’ve posted some pictures below but, next year we need someone to take more and better photos. These don’t truly capture the fun we had!

I also want to share the Paleo Pecan Pie recipe I used to make this beauty:

Paleo Pecan Pie

Paleo Pecan Pie and Friendsgiving!


I used a recipe from Gather, the Art of Paleo Entertaining by Hayley Mason and Bill Staley of the Primal Palate. It’s the best paleo version of pecan pie I’ve tried yet. The flavor is amazing! The consistency is more like that of a dense brownie/blondie or cake rather than the classic gooey pecan pie filling. But, there’s no corn syrup or wheat so you get to skip all the inflammatory problems associated with grains and their by-products. Worth it.

If you’d like to try it out here’s the recipe but I HIGHLY recommend actually getting the cookbook. It’s GORGEOUS and full of amazing recipes for every major holiday and event you could think of.

Oh and one more thing. Let’s get this whole pecan pronunciation thing straightened out before we move on. I can’t have you guys running around calling this a pee-CAN pie. It’s pee-KAHN. Got it? Ok, good. Here’s the recipe!

Pecan Pie


Pie Crust

2 1/2 cups blanched almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup palm shortening, melted (They have this at Whole Foods in the baking section. I found it on the bottom shelf. It was barely visible.)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract


3 eggs
1/4 cup pure maples syrup
2 tbs molasses
1 teaspoon pure vanilla extract
1 cup date mixture (6 pitted medjool dates and 1/4 cup water)
1/2 teaspoon salt
1 tablespoon coconut flour, sifted
1/4 cup grassfed butter, melted

3/4 cup chopped pecans
1/2 cup pecans halves for garnish


Preheat oven to 325 degrees. In an medium sized bowl, combine the almond flour, salt and baking soda.

In a separate bowl, combine the melted palm shortening, maple syrup, and 1 teaspoon of vanilla extract. Stir the wet ingredients into the dry ingredients until it reaches a doughy consistency. Pat the dough into a 9-inch glass pie dish, and bake for 10-15 minutes or until golden. Remove the crust from the oven to cool. Keep the oven set at 325 degrees.

In a standing mixer, combine the eggs, maple syrup, molasses, and 1 teaspoon of vanilla extract.

Place the dates and 1/4 cup of water in a medium-sized mixing bowl Microwave the dates 45 sends, mash the dates with a fork. Add the date mixture to the standing mixer and combine with the other ingredients. Add the salt, coconut flour, and melted butter and mix until smooth.

Lay the chopped pecans on the bottom of the pie crust. Pour in the filling and bake the pie for 20 minutes. Remove the pie from the oven and garnish it with pecan halves.

Put the pie back in the oven and bake it for an additional 30 minutes. Allow the pie to cool and refrigerate until it’s time to serve. It can be made a day ahead of time.

Serves 10 (or 2….)

Oh and here are some pics from our Friendsgiving. I can’t tell you how happy I am that we now own a fire-pit!

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