I dare you to serve this at your next gathering but not tell anyone it is sugar free. It is so good, I guarantee they will never guess. If you need gluten free, simply use your favorite store bought or homemade gf crust. If you are a Trim Healthy Mama - use a plan approved crust for an S treat.
Combine the Truvia brown sugar, syrup, butter, and salt in a saucepan and bring to a boil over medium heat, stirring to dissolve. Reduce to a simmer and cook for 2 minutes. Remove from the heat and let the mixture cool to lukewarm.
In a medium bowl, whisk the eggs and vanilla together and add the cooled syrup mixture. Continue whisking until fully incorporated.
Place the pecans in a single layer on a baking sheet lined with parchment paper and bake for 5 minutes. Be careful not to let them burn. This will give the pecans a toasted flavor that adds an incredible depth to the flavor of the pie. Allow to cool.
Raise the oven temperature to 375 degrees F. Place your crust in a pie dish (or if you are like me and bought your crusts already in a pie pan - get them out of the fridge.) Pour 1/4 cup chocolate chips in the bottom of each pie dish so that they are evenly distributed. Add 1 1/4 cups pecans to each pie dish. Pour 1/2 the syrup mixture over the pecan & chocolate chips, in each pie dish, cover the pecans as much as possible but don't worry if it does not completely cover.
Bake for 10 minutes at 375 degrees F then reduce the temperature to 325 degrees F, and continue to bake for about 35 minutes, until set. Remove from the oven and place on a wire rack to cool completely.