In a mixing bowl, combine the almond flour, unsweetened shredded coconut, melted coconut oil, and erythritol sweetener. Stir until blended and crumbly.

Press the crust mixture into a 9-inch pie dish evenly across the bottom and up the sides. Set aside.

In another mixing bowl, whip the heavy whipping cream with an electric mixer on medium speed for 2–3 minutes until soft peaks form.

In a separate bowl, beat the cream cheese, erythritol sweetener, and vanilla extract until smooth.

Gently fold the whipped cream into the cream cheese mixture until well incorporated.

Stir in the chopped pecans.

Pour the pecan mixture into the prepared crust and smooth the top.

Refrigerate for at least 2 hours before serving.

Slice the pie into wedges and serve with additional whipped cream, if desired.