Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening.
Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined.
Stir in the chopped pecans and chocolate chips. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit and chilling helps the crust hold together.
Nutrition: This pie has 12 servings since it is so rich. There are 5.8 NET carbs per serving.
Molasses: One teaspoon of molasses has 5 carbs. This recipe has 12 servings so each piece has less than 1 carb from the molasses. It is used for flavor, not sweetness, in this recipe. But you can just leave it out if you prefer. Alternatively, you can sub in a brown sugar sweetener such as Swerve Brown.