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| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Passive Time | 2 hours |
| Servings |
slices
|
Ingredients
Pie Crust
- 3/4 cup coconut flour
- 2 eggs
- 2 tbsp swerve confectioners
- 1 tbsp golden monkfruit sweetener I use Lakanto brand
- 6 tbsp melted butter
- 3/4 tbsp coconut oil
- 3/4 tsp vanilla extract
- 1/2 tsp Himalayan pink salt
Pie Filling
- 2 eggs
- 5 tbsp swerve confectioners
- 5 tbsp golden monk fruit sweetener
- 2 tbsp melted butter
- 10 tbsp sugar free maple syrup I used Maple Grove Farms brand
- 1 tsp vanilla extract
- 1.5 cups pecans
Ingredients
Pie Crust
Pie Filling
|
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Instructions
Pie crust
- Preheat oven to 350 degrees.
- Combine coconut flour, swerve, monkfruit and salt.
- In a separate bowl combine eggs, butter, coconut oil and vanilla extract.
- Add the dry ingredients to the wet ingredients until completely combined.
- Grease a 9" pie plate and press the crust into the bottom.
- Place in oven and bake for 12 minutes.
- Cool pie crust in the refrigerator for 2 hours.
Pie Filling
- Layer the bottom of the pie crust with pecans.
- In a large bowl combine eggs, swerve, monkfruit, butter, maple syrup and vanilla extract. Mix well.
- Pour the wet mixture over top of the pecans.
- Place pie into the oven and bake for 45 minutes until set.
