Preheat the oven to 350 degrees.

In a mixing bowl, blend together the ingredients for the crust until a damp dough has formed.

Wet your hands slightly, and press the crust dough into the bottom of a well-greased pie pan.

Pre-bake the crust for 15 minutes, or until it is golden brown.

Let the crust cool.

In a saucepan over medium heat on the stove, melt the butter.

Add the brown sugar substitute to the melted butter in the saucepan, and whisk to combine.

Pour the heavy whipping cream into the saucepan, and whisk and cool down until just before it begins to boil.

Remove the mixture from the heat, and stir in the vanilla and maple extracts.

Mix together two eggs in a bowl, and add a bit of the warm filling mixture to temper the eggs. Once tempered, add the eggs to the filling mixture, and whisk to combine.

Place the two cups of pecan halves in the bottom of the crust, and pour the filling mixture over them.

Cover the edges of the crust with tin foil, and bake the pie for 40 minutes or until cooked through.

Let the pie come to room temperature and serve, or chill it for several hours before serving if you like.