In a medium bowl, combine heavy whipping cream, eggs, and vanilla extract. Whisk until combined.
In a small bowl, whip butter with a hand mixer on medium for two minutes. Add whipped butter to whisked egg mixture.
In another small bowl, combine coconut flour, salt, and Swerve Confectioners, then add to wet ingredients and thoroughly combine.
Press into a 9” pie pan that has been lightly sprayed with non-stick cooking spray.
Add to preheated oven and bake for five minutes. Remove from oven and let cool while making pecan pie filling.
Filling Instructions
Preheat oven to 350 F.
Add butter, Swerve Granular, and Swerve Brown to a small saucepan. Bring to a simmer and heat until golden brown (about five minutes), stirring frequently with a wooden spoon. When fully cooked, the mixture should be able to coat the back of a spoon.
Remove from heat, then add salt, vanilla extract, and maple extract. Stir thoroughly to combine.
Let mixture cool for at least 25 minutes. (You want it to be cool enough that it won’t cook the eggs.) Add eggs and whisk in until the mixture is well-combined.
Into bottom of pie crust, add chopped pecans, then the filling mixture.
Top pie with whole pecan halves.
Place in preheated oven and bake until top is dark brown and filling is slightly bubbly, thick, and almost set (the filling will still jiggle slightly, but it won’t be overly jiggly), approximately 30 to 40 minutes.
Cool completely to set before cutting into eight slices.