Preheat the oven to 350 degrees. Mix all ingredients in a food processor until dough forms. If you have trouble with the crust coming together and it is too crumbly, add a little water 1 tablespoon at a time.

Press into a 10 inch pie plate (1 quart capacity). Press crust up the sides. To shape the edges of the dough, you may need to refrigerate it for about 30 minutes.

Bake the pie crust for about 6-8 minutes until just starting to brown. Remove it from the oven and set aside to cool.

Use low heat to melt the butter in a large, heavy saucepan. Use a whisk to mix the melted butter with the water, powdered sweetener, salt, vanilla, maple extract, brown sugar substitute, and cinnamon until well blended.

Remove from heat, and let cool slightly before whisking in the eggs. Mix well.

Stir in pecans and the chocolate. Pour the mixture into the cooled pie crust.

Bake at 350 degrees for about 35 to 40 minutes. After the first 20 minutes, cover the pecan pie with foil to keep the top from browning too much. Do not over bake. Let the pie cool for at least 30 minutes before serving.