Step 1Make the crust dough. In a bowl, mix the almond flour, flax meal, and a pinch of salt. Add 2 tablespoons of softened butter (or ghee or coconut oil) and the egg. Use a spoon or your hands to bring it together into a thick dough.
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Step 1Make the crust dough. In a bowl, mix the almond flour, flax meal, and a pinch of salt. Add 2 tablespoons of softened butter (or ghee or coconut oil) and the egg. Use a spoon or your hands to bring it together into a thick dough.
Step 2Roll out the dough. Place the dough between two sheets of cling film and roll with a rolling pin. Lift the rolled dough (without the cling film) into a 24 cm (9-inch) pie pan lined with a round of parchment.
Step 3Shape the crust. Press the dough firmly into the base and up the sides. Aim for about a 4 cm (1 1/2 -inch) edge so it holds the filling well.
Step 4Freeze the crust. Place the pan in the freezer while you make the filling. Keep it there for at least 30 minutes.
Step 5Prep the ingrtedients for the filling. Melt the remaining butter (or coconut oil) on the stove or in the microwave. Roughly chop the pecans.
Step 6Mix the filling. In a bowl, whisk the remaining eggs with the melted butter, both sweeteners, rum, vanilla, and salt.
Step 7Add the pecans. Fold the chopped pecans into the mixture.
Step 8Prep the oven. Stir to combine and set the mixture aside. Preheat the oven to 175 °C / 350 °F (fan assisted), or 195 °C / 380 °F (conventional).
Step 9Fill the crust. Remove the crust from the freezer and pour in the rum pecan filling. Bake for 40–45 minutes, or until the top is set and lightly golden.
Step 10Cool completely. Let the pie cool down to room temperature before slicing.
Step 11Serve and store. Slice and serve. Store in the fridge for up to 1 week, or freeze for up to 1 month.