1. Preheat oven to 350°F (175°C).

2. In a stand mixer, beat eggs with 1/4 cup of sweetener until smooth. Set aside.

3. In a saucepan over medium heat, melt butter or coconut oil, then add the remaining sweetener and sugar free maple syrup. Stir constantly until combined.

4. Whisk in heavy cream and xanthan gum, bringing mixture to a gentle boil. Simmer 3–4 minutes until it begins to thicken.

5. Turn off heat and stir in vanilla extract, stevia, salt, and sugar free chocolate chips until melted and smooth.

6. Slowly temper the egg mixture by adding a small amount of the warm chocolate filling, whisking constantly. Then combine fully with the remaining filling.

7. Stir in chopped pecans, then pour mixture into prepared chocolate crust.

8. Decorate the top with pecan halves.

9. Cover the edges of the crust with foil to prevent over-browning, then bake for 50–55 minutes until the center is set.

10. Cool for 2 hours, then refrigerate until firm.

11. Warm individual slices in the microwave for 30 seconds or reheat the whole pie in the oven at 325°F for 15–20 minutes.

12. Serve plain or with sugar free whipped cream.