Preheat your oven to 350°F (180°C). Thoroughly grease a 9-inch pie dish.
Add all of the ingredients for the crust to a large mixing bowl. Mix until the dough is well-combined.
Press the dough into the greased pie dish.
Prick the crust all over with a fork, then bake for 10 minutes until the crust is lightly cooked and golden. Set aside to cool.
Meanwhile, in a large heavy-bottomed pan over medium-high heat, melt the butter. Once the butter has started to brown slightly, reduce the heat to medium and add the stevia.
Mix well for a few minutes until the mixture has darkened and turned golden brown.
Add the cream and sea salt, then simmer for 20 minutes until the mixture has darkened and thickened.
Remove from heat, then add the vanilla and cinnamon. Mix well, then set aside to cool for at least 20 minutes.
Once the filling is cool enough to touch, whisk in the egg, making sure to whisk continuously until the mixture is combined.
Add the pecan pieces to the cooked crust, then pour the filling on top.
Place in the oven and bake for 40 minutes, or until the filling has completely set and doesn’t move when jiggled.
Allow the pie to cool to room temperature, then refrigerate for 45 minutes.