Pecan pie

Ingredients

Filling:

• 1 recipe keto pie crust
• 3/4 cup butter (or 1/4 cup butter and 1/2 cup molasses)
• 1/2 cup Swerve Brown (omit if using molasses)
• 1/2 cup allulose (sugar replacer that doesn't crystalize when cooled)
• 2 teaspoon vanilla extract
• 1.5 tsp. maple extract
• 1/4 teaspoon salt
• 3 large eggs or ¼ cup Ground Flaxmeal  (whisked with 1/3 cup water)
• 2 cups pecan halves

Instructions

1. Prepare the pie crust according to the directions and bake at 325F for 10 minutes. Remove and let cool while preparing the filling.
2. In a large saucepan over medium low heat, melt the butter with the two sweeteners, stirring until the sweeteners have dissolved. Bring to a simmer and cook about 3 minutes, until it darkens in color and thickens slightly. Remove from the heat and let cool to room temperature.
3. Once the syrup is cool, whisk in the vanilla and the salt, then whisk in the eggs until smooth and well combined.
4. Place 1.5 cups of the pecans in the cooled crust and pour the filling overtop. Place remaining pecans on  top.   Return to the oven and bake 45 to 50 minutes, or until the filling is mostly set but the middle still jiggles slightly when shaken.  Let cool completely before serving. 
5. Note: If the crust is browning too quickly, cover the pie with aluminum foil, shiny side up, about halfway through the baking time. Let cool completely before serving.