Pecan pie reminds me of being a little girl at my Aunt Sue’s house. My next door neighbors lived across the street from us. We had 5 girls and one boy in our family and they had 3 boys and one girl in theirs. Our parents were best friends for many years when we finally moved out into a bigger house in 1997. We always had fun playing video games with the next door neighbors, but I hated losing to the boys!

The best part about living next door was heading over to Aunt Sue’s house for some creamy, sugary pecan pie. The smell of the pecan pie was so good, that it floated across the street to our house letting us know to get over there for a slice of warm pecan pie.

I always loved pecans and pies, but together is a simple sweet symphony of sugary goodness. I actually love pecans raw. Whether the pecans are salted or sugary sweet, I’m in it to win it. Pecans are always a great snack and filled with a good protein boost that helped me be peppy and playful as I ran about playing SPUD and RED LIGHT, GREEN LIGHT in the neighborhood.

The good food news is that this specific pecan pie recipe is paleo, which means I can eat the whole thing alone without feeling guilty.

You are going to love this soft, tasty paleo perfect pecan pie recipe.

Let’s do it! ☀️


For the pie crust

Buy 1 premade paleo friendly frozen pie crust in the aluminum pan, ready to fill

For the salted caramel

2 tsp of vanilla extract

2 cups of coconut milk, full fat

1 tsp of sea salt

3/4 cup of organic coconut sugar

For the pie filling

4 tsp of maple syrup

1/2 tsp of cinnamon

1/2 tsp of pure vanilla extract

Pinch of sea salt

3 eggs

1.5 cups of chopped pecans

1 cup of halved pecans


Preheat oven to 325 degrees Fahrenheit

Boil coconut milk and coconut sugar at medium heat, whisking often for 15 minutes until saucy smooth golden brown

Take off heat and add vanilla and sea salt, letting it cool for an hour before incorporating in the filling

In a medium bowl, mix chopped pecans, maple syrup, vanilla, cinnamon with a pinch of salt

In a small bowl, whisk the 3 eggs then mix into the cooled caramel sauce and add the chopped pecan mix inside

Add to the pie crust and place in the preheated oven for 45 minutes

Add the pecan halves to the pie in the design you’d prefer and eat it!

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