Make the coconut flour pie crust as directed and blind bake in a 9" pie pan. Set the crust aside while you make the filling.
Lightly toast the pecan pieces for 5-8 minutes at 375° F for 5-8 minutes, being careful not to let them get to dark or burn.
In a large bowl, add the allulose, melted butter, vanilla extract, salt, bourbon, and eggs and whisk to combine. Add the sugar free maple syrup and whisk to combine.
Add the lightly toasted pecan pieces and stir with a rubber spatula until all of the pecans are completely coated.
Pour the filling into your par-baked keto pie crust and bake at 350° F for 40-50 minutes, rotating the pan halfway through baking. Use a pie shield or aluminum foil to avoid over-browning the crust.
Allow the pie to cool to room temperature and then store in the refrigerator. Serve cold, or gently reheat before serving. I recommend serving with sugar free homemade whipped cream or keto friendly vanilla ice cream (like So Delicious No Sugar Added Vanilla Ice Cream - look for the turquoise lid!).