The first thing to making this crust is to chop the pecans. You'll need to finely chop them with a sharp knife, or put them in the food processor to chip them up.

Next combine almond flour and chopped pecans in a skillet. Heat over medium heat until golden brown stirring frequently. This process takes about 10 minutes for the flour and nuts to be toasted and golden. If you are making a pie with a filling that requires baking you'll want a lighter golden brown so that if it darkens as it bakes the final product won't be too dark.

Next melt your butter in a small microwave safe bowl, or a small pan on the stove over low heat.

Now in a large mixing bowl mix together the toasted flour and nuts, Swerve, vanilla and melted butter . Stir until everything is well mixed.

Press the mixture firmly into the bottom and up the sides of a pie dish.

Cover with plastic wrap and place in the refrigerator for at least 30 minutes (I like to refrigerate it while I'm making my pie filling)