Crust:
1 1/3 cup flour
1/3 cup low-fat butter
4 tablespoons water

Filling: 3 eggs, slightly beaten
1 cup sugar free maple syrup
1/2 teaspoon white stevia powder
1/4 cup low-fat butter
2 teaspoons flour
1 teaspoon vanilla
1 1/2 cup roasted pecan halves

1 1/3 cup flour 1/3 cup low-fat butter 4 tablespoons water 1 cup sugar free maple syrup 1/2 teaspoon white stevia powder 1/4 cup low-fat butter 2 teaspoons flour 1 teaspoon vanilla 1 1/2 cup roasted pecan halves

Mix crust ingredients together to dough and line out a crust in the pan. Store in the fridge for now. Mix maple syrup and stevia until stevia is well distributed. Bring to boil over low heat without further stirring. When mixture starts to boil, remove from heat and add in butter until melted. Then add the rest of the ingredients except the pecans. Put pecans on bottom of empty crust. Pour mixture into pie crust and let pecans rise to the top. Bake at 350°F (175°C) for about 40 minutes.