If using a refrigerated pie crust, remove from refrigerator and allow crust to come to room temperature before baking.
Preheat oven to 350F degrees.
In a medium bowl, whisk together eggs, Stevia In The Raw®, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined. Set aside.
Place the chopped pecans (.5 cup of the 1.5 cups) of the pecans into the bottom of your pie crust.
Pour the pie filling into the pie crust, and top with remaining (whole) pecan halves
Bake for 30 minutes. (Or 5-10 minutes longer if you find that your pie is not done in the middle. To check, gently jiggle the pie and if it continues to jiggle after stopping, it may need to bake a few more minutes. A gentle jiggle while shaking is normal.) After 20 minutes, you may check to see if the crust is baking too quickly and turning too brown. If so, feel free to cover the edges with foil to prevent burning.
Remove from oven and let pie plate cool on a wire rack until it reaches room temperature.