FOR THE CRUST:
- 2 cups almond flour
- 1/4 tsp sea salt
- 2 tbs coconut oil, melted
- 1 lg egg
Instructions:
Place all items in food processor and pulse until a ball forms. Place ball in 9″ pie dish and press out to cover bottom and sides of dish. Bake at 350º for 10 minutes.
FOR THE FILLING:
- 3/4 cup butter
- 1/2 cup swerve brown
- 1/2 cup Bocha Sweet
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 lg eggs
- 1 1/2 cups pecan halves
Instructions:
Melt butter and sugar in a sauce pan. Add vanilla extract and salt. Let cool to warm, not hot and add eggs and mix. Stir in pecans to butter mix and pour into pie shell. Back at 325º for 50 minutes.
Enjoy!
