Crust -
1 1/2 cup almond flour
1/2 stick (1/4 cup) melted butter

Combine almond flour and butter; press into 8 or 9" pie plate and refrigerate while preparing filling.

Pie filling -
3 beaten eggs
1 cup splenda
1 tsp vanilla
2 TBS melted butter
1 cup Steel's SF Country Syrup or Joseph's all natural maple 0 carb SF syrup (these syrups make a difference - these two tested syrups are the perfect texture not the same as Atkins or Keto)
1 1/2 cup pecans

Beat eggs; add splenda. Beat. Add vanilla, butter, and syrup. Mix well and add pecans.

Bake at 350 for about 40-45 minutes until set.

Carb count: 27carbs/pie (3.3 per 1/8 slice)

I got this recipe at a lc cooking class and have made it two times myself using both of these syrups and they trully make a beautiful and delicious pie.

FYI - I have always used less splenda then required but with this pie; my opinion is that the recipe works as printed here.