Make the syrup for the pecan by by placing the butter in a saucepan over high heat.

Before you begin, make sure you have everything ready to go - the almond milk and the butter next to the pan, ready to put in. Work fast or the sweetener will burn.

Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. Whisk often, watch for specks of brown (this is brown butter....so good on veggies!). Get it as dark as you can without creating "black butter!" Immediately add the Wholesome Yum and the almond milk to the pan. Whisk until sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.

To make the filling, in a medium bowl, beat the eggs with the cooled syrup, vanilla and pecans. Pour into an 8 inch pie pan and bake at 325 degrees F for 30-35 minutes or until set.

Serve with my keto vanilla bean ice cream!