Recipe and content provided by Tara Wright, Whole Body Living As I pulled this keto pecan pie out of the oven, my husband walked in the door and I said "Do you like pecan pie?"...I knew it wasn't one of his favorites, but thought he probably liked it. He looked at me and said "Ummm. No, not really...I always thought it looked weird and runny." An hour later, I convinced him to take a bite of this keto pecan pie. I held up the fork and showed him the gooey, caramelly center. He took a bite, grabbed the plate and proceeded to lick off every crumb. I guess he liked it. I must admit something. I despise making pie crust. It's messy. I end up with flour all over the kitchen, on my face, in my hair, my cats decide to jump in and track flour all over the main floor, then my kids walk through and there's flour everywhere! Plus, you've gotta find just the right recipe and use the correct method for it to roll out without sticking to everything. Overwork your pie crust and it's tough and inedible. So you've gotta do it right the first time. Then, there's the whole process of transferring the rolled crust to the pan. Half the time it breaks on me, and I'm pressing it back together with my fingers feeling frustrated and angry at the difficult pie crust, ya feel me? Traditional pie crust is a pain in the butt. Once upon a time I had a very sweet co-worker who would make crust for me. Then, I started buying (gasp) store-bought and finally with the keto diet learned how to make a press-in crust that's easy to make and delicious to eat. These days, I don't mind making pie crust. This press-in crust is made with almond flour and is the perfect companion to the gooey pecan pie filling. I just know you'll love this keto pecan pie as much as we do.