Crust Ingredients:-

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol or sweetener of choice
  • 1/4 teaspoon salt
  • 1/4 cup melted butter

Filling Ingredients:-

  • 1 cup heavy cream
  • 1/2 cup unsweetened almond milk or coconut milk
  • 1/2 cup powdered erythritol or sweetener of choice
  • 3 egg yolks
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Instructions:-

Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the almond flour, powdered sweetener, salt, and melted butter. Mix until a dough forms.
  3. Press the dough evenly into the bottom of a pie dish.
  4. Bake the crust for 10-12 minutes or until it’s lightly golden. Remove from the oven and let it cool.

Filling:-

  1. In a saucepan over medium heat, combine the heavy cream, almond/coconut milk, and powdered sweetener. Heat the mixture until it’s just about to simmer, stirring occasionally.
  2. In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot cream mixture into the yolks to temper them.
  3. Pour the tempered yolks back into the saucepan with the remaining cream mixture, stirring constantly.
  4. Whisk in the coconut flour and continue cooking and stirring until the mixture thickens, about 5-7 minutes.
  5. Remove the mixture from the heat and stir in the vanilla extract and chopped pecans.
  6. Pour the filling into the cooled pie crust and spread it evenly.
  7. Let the pie cool to room temperature, then refrigerate for at least 2-3 hours or until set.
  8. Optionally, garnish the pie with whipped cream and additional chopped pecans before serving….