Preheat the oven to 350 degrees F. Bake pie crust for 8-10 minutes and allow to cool.
Melt butter and erythritol in a large saucepan over medium-low heat. Cook 6-8 minutes,
stirring frequently, until golden brown.
Slowly add 1 ½ cups cream and bring to a simmer for 15-20 minutes, until thickened and
the color of caramel.
Remove pan from heat and stir in vanilla extract and stevia. Set aside to cool. Meanwhile, bloom gelatin in remaining cold cream for 5 minutes.
Gently whisk egg in a clean bowl. Drizzle ¼ cup of caramel sauce in slowly, constantly
whisking to temper the egg. Gradually whisk in remaining caramel sauce, then bloomed
Layer the bottom of the cooled crust with chopped pecans.
Pour the wet ingredients mixture over top of the pecans and crust covering all the
Cover the crust edges with foil or a pie guard so it doesn’t burn.
Bake for 45-55 minutes until filling is set.
Allow to cool for 20 minutes prior to serving. Best stored on the counter up to three days or in the fridge up to ten.