Chocolate Chip Pretzel Pecan Pie (Gluten Free, Paleo)

Holidays aren't the same without a decadent dessert to finish off the meal, and this paleo and gluten free chocolate chip pretzel pecan pie is a crowd-favorite that always disappears in no time!

Prep Time4

Cook Time1

Course: Dessert

Cuisine: American

Keyword: best paleo thanksgiving dessert, gluten and dairy free pecan pie recipe, gluten free pecan pie crust recipe, gluten free pecan pie recipe, gluten free thanksgiving, paleo chocolate pecan pie, paleo pecan pie, paleo pecan pie crust, Paleo thanksgiving desserts

Servings: servings

Ingredients

Pie Crust

1¼ cup arrowroot starch
1/4 cup coconut flour
1/8 tsp sea salt
1/2 cup cold butter or ghee or palm shortening
1 large egg

Pie Filling

3 large eggs
1/4 cup melted and cooled butter or ghee or coconut oil
3/4 cup coconut sugar
1/2 cup maple syrup
1½ tsp vanilla extract
1 tsp sea salt
1/2 tsp cinnamon
1 cup bittersweet chocolate chips
1½ cup pecan halves
1 cup mini gluten free pretzels or these pretzels chips, for paleo

Instructions

Preheat oven to 350 degrees F.
Combine all ingredients for the crust in food processor and pulse until a dough forms.
Press the dough into a 9-inch pie pan, then use a fork to pokes holes into the dough.
Bake for 10 minutes. While the crust is cooling, make the filling.
Whisk together eggs, butter, coconut sugar, maple syrup, vanilla extract, sea salt, and cinnamon in a mixing bowl until combined.
Stir in chocolate chips, pecans, and pretzels.
Pour the filling into the crust.
Bake for 40-50 minutes until the center is only slightly jiggly.
Cool completely and/or chill before slicing and serving.

Nutrition