CRUST: Preheat oven to 325 degrees F. Grease a 9 inch pie pan. In a medium bowl, mix ingredients. This will be a thick pie dough, press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.

FILLING: Meanwhile, make the syrup 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. As soon as it comes to a boil, 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 Swerve 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 the crust (cover edges with foil... I forgot to do this so it is a little dark) and bake at 325 degrees F for 40-45 minutes or until set. Serve with my “healthified” ice cream!