Did you know you can make a rich and decadent bourbon chocolate pecan pie without sugar, corn syrup, grains, gluten, or other highly processed ingredients? This lectin-free twist on a Southern classic combines toasted pecans, dark chocolate, and a hint of bourbon in a naturally sweet filling, all nestled in a grain-free crust. Elegant enough for a holiday table yet simple enough to make any time of year, this pie delivers all the flavor and indulgence of the original while relying on wholesome ingredients.
Ditch the sugar and grains, keep the pecans, bourbon, and chocolate
Pecans are my new obsession. And I don’t even think I knew they existed before I moved to the US, more precisely to Texas. If you ask me, they are the tastiest tree nut out there. You might already know how much I love homemade pecan butter. But Thanksgiving is a week away. So I thought I’d try to make a healthier lectin-free version of the classic chocolate pecan pie recipe.
Because, if you’ve ever made a pecan pie, you know that it is basically made of a few different types of sugar, plus corn syrup. So making a healthy version is almost an impossible feat, especially that I didn’t want to go crazy on alternative sweeteners either. I’m not saying this can beat your grandma’s recipe, but if you want it, there is a way to make it so it’s not a sugar bomb.
If you need more convincing, one of the most recent studies about obesity in America revealed that the top US states with the highest obesity rates are Southeastern states, and I have a feeling that’s related, among others, to the amount of sugar (and corn syrup) consumed. And speaking of Texas, which came 9th in adult obesity, came sadly in second place in child obesity, after Mississippi.
How to make lectin-free bourbon chocolate pecan pie
And back to our lectin-free pecan pie. I tested this recipe twice. First I made a simple version, using sweet potato, coconut cream, egg, and pecan butter. I didn’t add any sweetener, because I wanted to see how much natural sweetness these ingredients will give. It was sweet enough for me. But it felt slightly bland. So my second test was inspired by my sister’s request to try a bourbon chocolate pecan pie.
I removed the coconut cream, which I think overpowered the pecans’ taste, and added more pecan butter instead. Added bourbon and dark chocolate (I used TAZA Wicked Dark), plus more chopped pecans to the filling. I did not use any sweetener in the filling, but I sprinkled a little bit of Lakanto monk fruit on top before getting it into the oven. If you have a sweet tooth, go ahead and add one to two tablespoons of a compliant sweetener when you beat the eggs.
If you wonder where to get pecan butter, this is an option (and I heard it is the best). But when I ordered it it got lost, and I never received it. So I decided to make it at home. It is the easiest thing to make if you have a powerful food processor or blender.
How to make the pecan butter at home
Roast raw pecans (8oz) in the oven at 300F for about 7-9 minutes (until fragrant), process them on high speed in a food processor for a few minutes, until creamy, and add 1/2 tsp cinnamon and a pinch of salt. It’s that easy. And it’s the most delicious thing in the world.
What about the lectin-free pie crust?
I used the same as the one for the Chicken Pot Pie, which was inspired by this Perfect Paleo Pie Crust Recipe on Food Republic. I keep using it because it works every time, even though it is a little sensitive to work with (but what grain-free dough isn’t?). If you have your own lectin-free crust recipe, feel free to use it. This one is made with almond, coconut, and tapioca flours, plus butter and egg.
How to serve the pie
I make my pies really small because we don’t eat that much and we don’t want to waste anything, but if you have a big family to feed, feel free to double quantities and make a full-size lectin-free pecan pie. My pie dishes are 5.5 inches, and the quantities below are for two 5.5-inch pies (something like this). They are called personal size, but I don’t advise anyone to eat the full pie. In my opinion, one personal size dish makes 4 servings.
DID YOU KNOW I ALSO HAVE A SWEET POTATO PIE RECIPE?
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Lectin-Free Bourbon Chocolate Pecan Pie
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Diet: Gluten-Free
Description
Did you know you can make a rich and decadent bourbon chocolate pecan pie without sugar, corn syrup, grains, gluten, or other highly processed ingredients? This lectin-free twist on a Southern classic combines toasted pecans, dark chocolate, and a hint of bourbon in a naturally sweet filling, all nestled in a grain-free crust. Elegant enough for a holiday table yet simple enough to make any time of year, this pie delivers all the flavor and indulgence of the original while relying on wholesome ingredients.
Ingredients
FOR THE CRUST (makes two 5.5 inch pies)
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca starch (plus more for kneading)
- 1/2 cup cubed cold butter
- 1/4 teaspoon fine sea salt
- 1 whole pastured egg + 1 egg white for the egg wash
FOR THE FILLING
- 1 cup sweet potato puree (I used a canned one)
- 2 pasture-raised eggs, room temperature
- 8 tbsps pecan butter (I used homemade)
- about 1 cup of roasted pecans, different textures (I used half ground and half roughly chopped)
- more half raw pecans for decoration (depends on how many you want to put on top, I kept it simple)
- 1 tsp vanilla
- 4–5 tsp bourbon
- 3 oz dark chocolate, chopped (I used 95%)
- about 1 tbsp granulated monk fruit (or more if you want to add to the filling)
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flours and salt. Transfer the mixture to a food processor and add the cold butter, cut into cubes. Pulse a few times until the mixture resembles coarse crumbs.
- Add the egg and pulse again until a dough forms.
- Transfer the dough to a work surface and divide it into two equal portions. Shape each portion into a flat disk, wrap in plastic wrap, and refrigerate for about 30 minutes. Use one disk for each 5.5-inch (14 cm) pie pan, or combine the dough to make one full-size pie crust.
- Butter the pie dish or dishes.
- Remove the dough from the refrigerator. Lightly dust it with tapioca flour and roll it out between two sheets of parchment paper. Remove the top sheet of parchment and, using the bottom sheet to help support the dough, carefully transfer it to the prepared pie dish.
- Gently press the dough into the dish and prick the bottom with a fork to release any trapped air pockets.
- Brush the edges with egg wash.
- Bake on a lower oven rack for 7–8 minutes before adding the filling.
Prepare the Filling
- In a large bowl, beat the room-temperature eggs. If using a sweetener, add it at this stage and whisk until combined.
- Add the sweet potato purée, pecan butter, vanilla extract, and bourbon. Mix until smooth and creamy.
- Stir in the chopped chocolate and roasted pecans.
To roast the pecans, spread them on a baking sheet and bake at 300°F (150°C) for 7–9 minutes. Allow them to cool before using.
Assemble and Bake
- Remove the partially baked crust from the oven and fill it with the pecan mixture.
- If making two personal-size pies, decorate the tops with pecan halves and bake on a lower oven rack for about 18 minutes, or until the filling is set.
- If making one full-size pie, bake until the filling is set and the crust is golden brown around the edges, about 30–35 minutes. Begin checking earlier and keep a close eye on it.
- Because a full-size pie requires a longer baking time, add the pecan halves during the last 10 minutes of baking to prevent them from burning.
- Allow the pie to cool before slicing and serving.
Notes
This recipe makes either two personal-size pies (5.5-inch / 14 cm pie pans) or one full-size pie.
8 Comments
Melissa McCartney
November 21, 2020 at 4:53 pmCan I omit the eggs in the filling and sub flax eggs?
Claudia
November 22, 2020 at 1:13 amHi Melissa, never tried, I would not add flax because of the change in taste, but you can try. I think what I would do, but I can’t quanratee a result since I haven’t tried, is mix some agar-agar in the filling. Or, add some tapioca to the filling. You will have to increase the sweet potato. Let us know if you try. xx
Lanette
November 18, 2018 at 4:56 pmSweet success with the lectin free chocolate pecan pie. I did sweeten my more with monk fruit and yacon syrup. I made a homemade whipped cream with raw cream, confection swerve and a splash of bourbon!!! Thank Claudia for being such an inspiration!!! 2 👍🏻👍🏻 up on this recipe!!!!
Claudia
November 19, 2018 at 8:43 amThank you so much Lanette. The cream must be the right little touch to make it perfect. Happy Thanksgiving xx
Jessica Maitri
November 18, 2023 at 11:23 amIs the pie filling enough for 1 10in (2 5in) pie?
Do you know if one could substitute ghee for butter in the crust?
Thank you! Sounds delicious
Claudia
November 18, 2023 at 1:42 pmHi Jessica! No, this won’t be enough for filling for 10 inch pie. I would double the quantities. -Claudia
Elizabeth Kyle
November 17, 2018 at 8:16 pmThis pie is a PERFECT replacement for pecan pie! It’s delicious. I made a big one without bourbon and it still worked perfect!! Thanks so much Claudia
Claudia
November 17, 2018 at 9:13 pmYay, super happy you loved it. You might be the first person to try it, that I know of at least, so I’m glad to hear it worked. Thank you for sharing xx