Place all ingredients in a blender and blend until smooth.
Pour into a greased 9-inch pie plate.
Bake at 350º for 45-60 minutes. Bake less time for a more custardy pie and longer for a more cake-like pie.
Stevia and monk fruit extracts can be replaced with 1 cup Swerve or Splenda.If you’d like an egg-free pie, try using 1 cup silken tofu puréed in place of the four eggs. But as noted in the comments, you will need to absorb the moisture from the tofu first with paper towels and baking shouldn't be needed. If it's still too watery, you can add a thickener like gelatin or xanthan gum.