Preheat your oven to 350 degrees Fahrenheit.

Bring the rolled pie crusts out of the fridge and let them sit at room temp for about 20 minutes, or until soft (if you unroll it cold, it will tear).  Unroll the pie crusts into two 9.5" pie pans.  Bake for ~11 minutes, or until just golden brown.

Spray a loaf pan with cooking spray.

In a medium-sized bowl, whisk together the coconut milk, coconut oil and salt.  Set aside.

In a 2-quart saucepan, add the maple syrup, water, sucanat and erythritol.  Do not stir.  Add a candy thermometer to the saucepan, then place the pan over a stove set to medium-high heat.

Without stirring, let the mixture come to a boil.  When it reaches 250 degrees Fahrenheit (it takes me ~7-8 minutes), remove the pan from the heat and whisk in the set aside coconut milk/oil mixture.

Return the pan to the heat and let it come to a boil again.  When it reaches 266 degrees Fahrenheit (it takes me ~10 minutes), turn the stove off and remove from the heat.

Very carefully, add the vanilla extract.  It will bubble up vigorously, so watch out!  Pour the caramel into the prepared pan.  Let cool completely at room temperature.

Divide the caramel in half between the two pans to create the caramel layer.

For the Chocolate-Pecan Ganache:

In a double boiler over medium heat, add the chocolate and coconut milk.  Stir occasionally until completely melted.

Whisk in the stevia extract, then stir in the toasted pecans.  Divide the mixture in half between the two pans.  Refrigerate until completely firm.

Slice and serve with all natural whipped cream, Homemade Caramel Sauce, and chopped pecans!