Preheat oven to 350˚F. In a 9” pie pan, combine graham cracker crumbs with olive oil and mix well. Press crust evenly on bottom and up sides of pan. Bake until golden brown and set, about 10-12 minutes. Let cool completely.
Meanwhile, in a medium saucepan whisk together cornstarch and Stevia In The Raw®. Whisk in mango nectar, lime juice, and eggs until smooth. Cook over medium heat, stirring constantly with a spatula, until thickened and the curd coats the back of a spoon, about 10 minutes. Stir in butter until melted. Pour mixture into crust and refrigerate to chill completely. Just before serving, top with raspberries or blueberries.