Preheat oven to 350º F.
Cook coconut sugar and coconut nectar over medium heat until the coconut sugar is liquid and they are well blended.
Melt butter into mixture, then pour into medium bowl and set aside for 30 minutes to cool (or place bowl in a bed of ice to speed cooling).
Once mixture is fully cooled add eggs, salt and vanilla.
Pour broken pecans into pie shell.
Pour egg mixture over pecans.
Place Pecan Halves on top (for a more dramatic look, place in a concentric circle pattern, starting with largest pecans on outer ring an use smaller pieces as you move to the center).
Place on foil covered baking sheet.
Bake at 350º for 50 minutes.
For a low glycemic Whipped cream, whip 8 oz. heavy cream with 1 Tablespoon Coconut Palm Nectar.