Finely chop pecans.

Mix toasted flour, powdered Swerve, and melted butter in a medium-size bowl. Stir until evenly mixed.

Press the mixture into the bottom and up the sides of a pie pan. Set aside.

In a large bowl, using an electric mixer mix pudding mix, and whipping cream. Mix on low until smooth.

Add in cool whip and continue mixing until well incorporated.

Spread the pudding mixture evenly into the pie crust.

Place in the refrigerator for an hour.

When ready to serve make the whipped topping.

With an electric mixer cream the cream cheese until light and fluffy. Add in powdered sugar and vanilla and mix until creamy and soft peaks form.

Add in whipping cream and beat. Start on low to combine and then gradually increase the speed to high and mix until stiff peaks form.

You can spread the whipped cream mixture across the top of the pie, pipe it around the edges, or just serve each piece with a dollop on top!

Store pie covered and refrigerated. The whipped cream will keep for 2-3 days in an airtight container in the refrigerator