Prepare a springform pan with parchment paper over the bottom (can stick out when closed). Grease sides and bottom and wrap the outside of pan in heavy-duty foil (bottom and sides).
Combine crust ingredients well and press into bottom of pan. Bake for 10 min until starting to brown. Cool.
Bring syrup to a simmer and reduce by half (10 min). Cool.
Whisk eggs, sweetener, butter, salt and vanilla.
Whisk in cooled syrup, slowly.
Add pecans, mix, and pour onto prepared crust.
Place pan into a large baking pan in oven half filled with boiling water.
Bake for 40 min or until pie is mostly firm.
Remove foil and open side of pan. Cool for at least an hour before serving.
