Preheat the oven to 350º F (180℃). Grease or line the bottom of a 9-inch pie dish with parchment paper
Mix in a large bowl the dried ingredients for the crust: almond flour, sweetener, and salt.
2 ½ cups Blanched Fine-Ground Almond Flour, ¼ cup Low Carb Sweetener, ¼ teaspoon Salt
Add the melted butter, vanilla extract, and egg, and combine well.
¼ cup Unsalted Butter, ½ teaspoon Vanilla Extract, 1 large Egg
Mix until the dough reaches a crumbly texture; keep mixing and pressing with a rubber spoon until uniform, and all flour is incorporated.
Press the dough into the bottom and sides of the pie dish. Poke holes in the crust with a fork to prevent bubbling.
Blind bake the crust for 6 to 8 minutes until the edges are golden brown.
Remove from the oven and leave to cool.
Prepare the filling by adding the ¾ cup butter, and ¾ cup powdered sweetener to a large saute pan and cook over medium-low heat, stirring frequently, for 5 minutes until the butter turns golden brown.
¾ cup Unsalted Butter, ¾ cup Powdered Monk Fruit Blend Sweetener
Add the heavy cream, salt, vanilla extract, cinnamon, and clove powders and simmer over low heat for 15 to 20 minutes, stirring occasionally, until dark golden, like a caramel sauce.
1 ½ cups Heavy Cream, ½ tablespoon Vanilla extract, 1 teaspoon Ground Cinnamon, ½ teaspoon Ground Clove Powder, ½ teaspoon Salt
Remove sauce from the heat and leave it to cool to reach a warm temperature. It should not be hot otherwise, it may cook the egg and ruin your recipe.
Once the filling is just slightly warm (not hot), whisk in the egg, and the one cup of the chopped pecans.
1 large Egg, 2 cups Pecans
Pour the filling over the pie crust and top with the whole pecan halves.
2 cups Pecans
If your pie has edges, cover it with aluminum foil, to avoid burning, but leave the center open.
Bake again for about 30 minutes until the filling is bubbly, thick, and almost set; it should not jiggle but look a little wet.
Remove from the oven to cool and set. Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
Save time: Cool the filling faster by placing it in a bowl inside a larger bowl with ice water and whisking quickly until reaching a warm temperature.Store the baked pie covered in the fridge for up to 5 days. You can also freeze the if desired once the pie is cooled. Wrap the whole cooled pecan pie in plastic wrap or aluminum foil and place it in an airtight container, and store it in the freezer for up to 3 months. Be sure to thaw the pie properly if frozen.*All Nutritional Data are Estimates Based on the Products I Used*Yield: 12 slices, Servings: 12, Serving Size: 1 Slice, Net Carbs Per Serving: 3g, Amounts per Serving~