Instructions

Crust:

1. Preheat oven to 325F.
2. Grease a 9- or 9.5-inch pie pan.
3. In medium bowl, mix almond flour, coconut flour, coconut oil, vanilla, Swerve and salt. Add egg and mix until well combined.
4. Press dough into bottom and up sides of pie pan.
5. Press sides of crust with fork to make design.
6. Prebake crust for 15 minutes, or until set.

Filling:

1. Heat butter on high heat in enameled cast-iron or heavy-bottomed saucepan that holds 2–3 quarts, whisking constantly to make sure butter heats evenly.
2. When butter starts boiling, watch for brown streaks or flecks at bottom of pan as you whisk. Remove it from heat immediately to prevent burning.
3. Turn heat off.
4. Add Swerve and coconut milk to pan and whisk until smooth. Let sauce cool in pan, whisking every 5 minutes. Do not allow it to settle. Allow to cool slightly.
5. In medium bowl, beat eggs with cooled syrup, vanilla, salt, molasses and chopped pecans.
6. Pour mixture into crust and top with remaining cup of pecan in design of your liking.
7. Bake at 325F for 40–45 minutes or until set. Cover edges of pie with aluminum foil to prevent burning.