Prepare the Almond Flour Pie Crust or your favorite pie crust recipe. Set aside while you make the filling.

Add the coconut oil to a large skillet and heat over medium. Add the sugar-free sweetener and stir well to combine.

Once the sweetener has dissolved (or has come close), add the coconut milk. Increase the heat and bring mixture to a rolling boil. Continuously whisk the mixture so that the ingredients incorporate into a creamy substance - avoid burning it. Cook until substance is very thick and pulls away from the skillet when stirred, about 30 to 40 minutes total.

Remove from heat and whisk in the sea salt, vanilla extract and ground cinnamon. If adding molasses, do so now. Allow the caramel to cool until it is only slightly warm, about 10 to 15 minutes.

Whisk an egg in a bowl very well, then add it to the slightly warm caramel. Whisk until well-combined. Note that if the caramel is too hot, the egg will scramble and cook.

Preheat the oven to 350 degrees F.

Chop 2 cups of raw pecans into small pieces and transfer them to the prepared pie crust.

Pour the caramel mixture over the pecans evenly. Arrange the remaining 1/2 cup of pecans on top of the filling.

Cover any exposed crust with foil so that it doesn't burn during the baking process.

Bake on the center rack of the preheated oven for 40 to 50 minutes, until pie has set up. Allow pie to cool completely on the counter, then transfer to the refrigerator and chill at least 45 minutes before slicing and serving.