Preheat oven to 350 degrees
In a medium saucepan over medium heat stir together granulated Swerve, brown Swerve ,corn syrup substitute and butter until the butter is completely melted.
Whisk in the water until fully combined. Gradually add the xanthan gum in small amounts whisking as the xanthan gum is added. DO NOT ADD ALL AT ONCE. Once the entire teaspoon of xanthan gum is added whisk together for about 20 seconds or until fully combined and ALL of the xanthan gum is dissolved.
Bring the mixture up to a full boil. Stir then remove from heat. Set aside while preparing the remaining ingredients
In a large mixer bowl beat the eggs on medium for about 30 seconds or until foamy on top.
Reduce the speed to low. Carefully add the hot syrup mixture to the eggs in SMALL amounts. DO NOT ADD ALL AT ONCE. Once all the liquid is added Increase the speed to medium-low and beat for about 30 seconds or until fully combined
Add the salt and vanilla. Beat on medium-low about 20 seconds or until fully combined and the salt is the mixture is smooth
Use a spatula and gradually fold in the pecans or nut substitute (see notes for nut free options) until the pecans or nut substitute are fully combined
pour the filling into the precooked coconut flour pie crust. Use spatula and spread the filling evenly throughout the pie crust. If desired top with pecan halves
Bake at 350 degrees for 45-50 minutes or until lightly golden and the center of the pie is fully set (mine took about 48 minutes)
After the pie has baked for about 10 minutes check and see if the crust is browning too fast. If the crust is browning too fast loosely cover it with a piece of foil to prevent it from burning
Remove from the oven. It will be a little soft but will firm up as it cools. Allow to cool in the pan at least 2 hours at room temperature before serving