Prepare the pie crust as directed (the paleo crust will need to be unbaked and the keto crust will need to be pre-baked as directed).
Preheat oven to 350 degrees.
Melt the butter over medium-low heat in a saucepan. Turn heat down to a low simmer, and allow to simmer 5 minutes, or until a deep golden brown. Be careful not to let it burn!
Add the granulated sweetener, sugar-free maple syrup or honey, and sprinkle in the xanthan gum (if using tapioca do not add at this time). Return to a low simmer, and simmer 8 - 10 minutes, stirring occasionally.
Add the coconut milk (or coconut milk/tapioca mixture) and stir until well combined. Remove from heat and stir in the sea salt and vanilla. Set aside to slightly cool, 5 to 10 minutes.
In a large bowl, whisk together the eggs.
Slowly whisk the butter/sugar mixture into the eggs.
Sprinkle the pecans into the prepared pie crust.
Pour the batter over the pecans.
For the Keto pie crust, cover the edges with a crust protector. Bake for 15 minutes. Reduce the heat to 300 degrees and bake an additional 15 - 20 minutes or until the center is no longer jiggly and the top is brown. For the Paleo pie crust, bake for 15 minutes. Then, cover the edges with a crust protector. Reduce the heat to 300 degrees and bake an additional 15-20 minutes or until the center is no longer jiggly and the top is brown.
Cool completely. Pie firms up once cooled. Serve with keto vanilla ice cream and enjoy! Store leftovers covered in the refrigerator for 3 to 4 days.
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If you are Paleo, use coconut palm sugar and replace the xanthan gum with tapioca flour to thicken. Simply mix together 3 tablespoon of tapioca flour with the coconut milk and stir until the mixture has thickened.
Be sure to sprinkle in the xanthan gum instead of dumping it in. Otherwise, it will clump.
If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
For the full-fat canned coconut milk, I recommend Thai Kitchen, Sprouts, or Native Forest brands because other brands may lend an aftertaste. Also, I recommend not storing it in the fridge, otherwise, it will separate and be hard to stir. If your coconut milk is too hard to stir, simply place it in a microwavable-safe bowl and heat just a few seconds, or until soft. Be careful not to melt it!
This filling makes a standard 9-inch pie. I don't recommend using a larger or deep-dish pie pan for this recipe.
Nutritional Information is for ⅛th of the filling, using the Keto version, and does not include the crust.