Pecan Pie

Ingredients

CRUST

• 3/4 cup blanched Almond Flour
• 1/4 cup Coconut Flour
• 1/2 cup Swerve
• 1/4 tsp Sea Salt
• 1/2 cup Butter, softened
• 1 Egg

FILLING

• 3 Eggs, beaten
• 1 cup Swerve Confectioners
• 1 cup Butter
• 1 cup Unsweetened Almond Milk
• 1 tsp Vanilla extract
• 1 1/2 cups Pecans

Instructions

1. CRUST: Preheat oven to 325 degrees. Grease 9 inch pie pan. 
2. In medium bowl, start by mixing together Almond Flour, Coconut Flour, Swerve, and Sea Salt.
3. Mix in Egg and Butter. This will create a thick pie dough.
4. Press into bottom of pie pan. Bake for 15 minutes or until lightly brown. 
5. Remove and let cool.
6. FILLING: Heat Butter in 2-3 quart saucepan over high heat, stirring continuously. As soon as it comes to a boil, watch for specks of brown (you want the butter to darken, but not burn), quickly add the Swerve and Almond Milk. Whisk until sauce is smooth. 
7. Let cool in pan for couple minutes, and then pour into separate medium sized bowl so that it can cool to room temperature. 
8. Once cooled, add the Vanilla and beat the Eggs with the filling. Mix in the Pecans. 
9. Pour filling into Pie Crust. Cover edges of crust with foil so it doesn't burn. Bake at 325 degrees for 40-45 minutes or until set. 

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