Prepare the Almond Flour Pie Crust or your preferred pie crust recipe and set it aside while you prepare the filling.
In a large skillet, heat the coconut oil over medium heat. Add the sugar-free sweetener and stir until well combined.
Once the sweetener has dissolved or nearly dissolved, pour in the coconut milk. Increase the heat and bring the mixture to a rolling boil. Whisk continuously to blend the ingredients into a creamy consistency, taking care to avoid burning. Cook until the mixture becomes very thick and pulls away from the skillet when stirred, about 30 to 40 minutes.
Remove the skillet from the heat, then whisk in the sea salt, vanilla extract, and ground cinnamon. If using molasses, add it now. Allow the caramel to cool until it is just slightly warm, approximately 10 to 15 minutes.
In a separate bowl, whisk the egg thoroughly, then slowly add it to the slightly warm caramel, whisking constantly until fully combined. Be careful that the caramel isn’t too hot, or the egg may scramble.
Preheat the oven to 350 degrees Fahrenheit.
Chop 2 cups of the raw pecans into small pieces and spread them evenly in the prepared pie crust.
Pour the caramel mixture evenly over the chopped pecans. Arrange the remaining 1/2 cup of pecan halves on top of the filling.
Cover any exposed crust edges with foil to prevent burning during baking.
Bake on the center rack of the preheated oven for 40 to 50 minutes, or until the pie has set.
Allow the pie to cool completely at room temperature, then refrigerate for at least 45 minutes before slicing and serving.