Servings: 8

For the Crust: subheading: For the Crust:
1 cup chopped pecans 1 cup chopped pecans
 
2 tbsp butter, melted 2 tbsp butter, melted
 
1 tsp Swerve granulated 1 tsp Swerve granulated
 
For the Lemon Pie Filling For the Lemon Pie Filling
8 oz cream cheese, softened 8 oz cream cheese, softened
 
1 1/2 cup heavy whipping cream 1 ½ cup heavy whipping cream
 
1 tbsp lemon zest 1 tbsp lemon zest
 
1/4 cup fresh lemon juice ¼ cup fresh lemon juice
 
2/3 cup Swerve confectioners ⅔ cup Swerve confectioners
 
1 tsp vanilla 1 tsp vanilla

For the Crust: subheading: For the Crust:
Preheat oven to 350 degrees. Crush pecans finely. I used a mini chopper.
Add butter and Swerve granular to crushed pecans and mix thoroughly. I added the ingredients to my mini processor and pulsed until all of the ingredients were combined.
Grease a pie pan then add crust mixture.
Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.
Bake for 10 minutes and allow to cool.
For the pie filling: subheading: For the pie filling:
In a large bowl, beat the heavy whipping cream until it forms stiff peaks.
Add the softened cream cheese, Swerve Confectioners, and vanilla to the heavy whipping cream and beat on medium speed until the mixture is smooth.
Add lemon juice and lemon zest then beat again. *You may need more or less lemon juice and zest depending on the ripeness of your lemons. Make sure to taste the mixture as you are preparing the recipe.
Pour filling mixture into pecan crust and freeze for 1 to 2 hours before serving. (You may store pie in fridge and pop in the freezer for about an hour or two before serving.)

NUTRITION: CAL: 377 FAT: 39g CARBS: 4g PROTEIN: 4g  NUTRITION: CAL: 377 FAT: 39g CARBS: 4g PROTEIN: 4g