Instructions
In a bowl with a hand mixer or a kitchen aid with the whisk, whip the heavy whipping cream and erythritol until stiff peaks form. About 5 minutes.
In a separate bowl, blend together the cream cheese , vanilla extract, erythrito until combined and creamed together.
Fold the whipped cream mixture into the cream cheese mixture and stir together. Add in the 1 cup finely chopped pecans and stir together until combined.
Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining 1/2 cup chopped pecans. Refrigerate for at least 4-6 hours before serving.
