Step 1

Preheat oven to 350 degrees. Crush pecans finely. I used a mini chopper.

Step 2

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.

Step 3

Grease a pie pan then add crust mixture.

Step 4

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.

Step 5

Bake for 10 minutes and allow to cool.

Step 6

In a large bowl, beat the heavy whipping cream until it forms stiff peaks.

Step 7

Add the softened cream cheese, Swerve Confectioners, and vanilla to the heavy whipping cream and beat on medium speed until the mixture is smooth.

Step 8

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.

Step 9

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.)