Preheat oven to 350F. Grease or place a sheet of parchment paper on a baking sheet. Spread the raw pecans on the baking sheet and bake for 5 minutes. Watch them closely, so they don't burn! Remove and set aside to cool. Reduce the oven temperature to 325F. Roughly chop about two-thirds of the pecans, reserving the rest for topping.

Grease a deep-dish pie pan with butter or coconut oil. In a food processor or large bowl, add the crust flours, sweetener, and salt. Mix well.

Add the egg and butter and mix thoroughly. Place the dough into the greased pie plate and spread it out evenly across the bottom and up the sides. The dough should have the consistency of peanut butter.

Once the dough is spread out evenly, crimp the edges. Bake for 15 minutes. Remove and set aside to cool. Increase the oven temperature to 350F.

In a small bowl, mix the water and yolk for the caramel sauce until well blended.

Add the remaining caramel sauce ingredients, whisking to incorporate well, and bring to a boil in a saucepan over medium-high heat, stirring constantly. Boil for one minute, then remove from the heat. Set the pan in a bowl with cold water and ice to cool.

Now for the filling. In a food processor or large bowl, mix the eggs and sweetener until well combined. Add all remaining ingredients except the pecans (including the caramel sauce from the previous step), and mix until well combined. Spread the chopped pecans out evenly in the pie plate. Carefully pour the pie filling over the pecans. Arrange the reserved whole pecans on top.

Cover the edges of the pie crust with foil or a pie crust protector to prevent it from burning, and bake for 35 minutes. Remove from the oven, remove the foil/crust protector, and let cool. Once cooled, slice and enjoy!