Prep time: 15 minutes

Cook time: 30 minutes


  • 1/2 lb raw pecans
  • 1 cup pure maple syrup or light colored raw honey
  • 3/4 cup date paste
  • 3 large eggs
  • 1/4 cup ghee melted (plus more, unmelted, to grease the pie dish)
  • 1 tsp pure vanilla extract
  • 1/2 tsp Himalayan salt
  • 1 pie shell

20 – 24 pecan halves to garnish


Preheat the oven to 375°F.
Add date paste and maple syrup to a mixing bowl and stir delicately with a large whisk until well combined. Throw in eggs, melted ghee, vanilla extract and salt and resume whisking, a little more vigorously this time, until well combined. Set aside.
Grease a 9″ deep dish pie plate with ghee and line with bottom pastry.
Spread pecans at the bottom of the pie and then pour reserved date paste mixture over the pecans. Gently tap the sides of the pie dish and delicately bang it on the counter a few times to remove any potential air bubbles.
Place the pie on the bottom rack of the oven and bake for 30 minutes or until the crust is nice and golden and the filling has set.
Arrange pecan halves around the perimeter and center of the pie to make it extra pretty.
Serve warm or chilled.

Paleo Pecan Pie

Paleo Pecan Pie