Preheat oven to 350 degrees.
In a stand mixer add the eggs and ¼ cup Swerve and blend on high until smooth. Set aside.
Melt the butter in a sauce pan over medium heat and add the rest of the swerve, maple syrup and molasses. Stir constantly until melted and combined.
Whisk in the cream and arrowroot and bring to a boil.
Continue to stir and simmer for 3-4 minutes until it starts to thicken.
Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
Stir until chocolate chips are all incorporated and melted, no lumps.
Slowly add in some of the chocolate into the egg mixture to temper it and stir well.
Add the rest of the egg mixture into the chocolate mixture.
Stir in the 1 cup of chopped pecans and pour into prepared crust.
Top with remaining pecan halves to decorate top.
Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
Cool 2 hours then refrigerate.
Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 minutes.