In a large, high sided frying pan set on medium low heat, whisk together the sweetener and butter. Cook, whisking frequently, until the mixture is golden brown, about 5-7 minutes.
Once golden, add in the creamy while constantly whisking and bring to a light simmer.
Simmer, stirring frequently, until the mixture just begins to thicken, about 8 minutes. Remove from heat and let cool for 30 mins
While it cools, heat your oven to 350 degrees and spread the pecans on a large baking sheet. Bake for 10-12 minutes until golden brown and toasted. Then, roughly chop them and set aside.
Once the mixture has cooled a bit, add in the eggs, salt and extracts and whisk until smooth. Stir in the pecans.
Pour the filling into the cooled pie crust and bake until the top feels set, about 30 minutes. Let cool to room temperature and then cover and refrigerate overnight.
The next day, slice and DEVOUR!