Preheat Oven to 350*F. In a food processor or mixer, combine 1.5 cups Almond flour, 1 tbsp confectioner Swerve, 1tsp Vanilla, and melted butter. Pulse a few times until clumps start to form. Pour mixture into Pie thin and form. Bake for 4-5minutes.

In a sauce pan on medium heat, pour heavy cream, milk, vanilla and salt; heat up mixture but NOT to boiling point.

In a large bowl, combine whole eggs, egg yolk and confectioner swerve and whisk until combined. Remove Crust from oven and set aside. Don't turn off oven.

Once your milk mixture is hot, reduce heat to lowest setting. Take about 1/4 cup of milk mixture and combine with egg mixture, stirring immediately to prevent egg mixture from scrambling. Repeat processes 2-3x. Then pour egg mixture into sauce pan with the rest of milk and stir. Turn off heat.

Pour mixture into par baked pie thin. Fill to the top. Bake at 350*F for 40-45 minutes or until mixture has set but still has a slight jiggle. If custard is developing color on top too quickly in the middle of baking, gently place aluminum on top; dont need to gold aluminium along the side of pie.

Once pie has cooked, set aside and let cool for 10minutes and transfer to refrigerator for 15-20minutes.