Combine pecan halves, butter and sugar in a non-stick frying pan.
Heat and stir over medium high heat for 5 minutes or until pecans are browned and butter and sugar caramelized.
Pour onto a piece of wax paper and cool completely.
Chop into small pieces once cooled. Tip: these pecans are great to make in bulk and store in an airtight container; then you can just pull them out for a variety of recipes.
Stir yogurt well and spoon into graham cracker pie crusts.
Sprinkle with cinnamon.
Top with Reddi-Wip® and chopped candied pecans.