Step 1

CRUST

Step 2

Add the almond flour and salt to food processor. Pulse a couple times to mix.

Step 3

Add in the coconut oil and egg and pulse 4-5 times until it comes together in a bowl. 
The dough will be soft and similar to a cookie dough texture. It is ready when you pulse and it comes together in a ball. You could also make the dough stirring by hand in a large bowl.

Step 4

If doing by hand, add the almond flour and salt to a large mixing bowl and whisk to combine.

Step 5

Stir in the coconut oil and mix until sandy clumps start to form. It is a lot easier to use your hands to combine. Add in the egg and keep mixing until the soft dough comes together. Mix until you get a soft, sandy-like texture. I find it easy just using my hands here.

Step 6

Add the egg and mix until a soft dough comes together. See notes for egg free version.

Step 7

Transfer the dough to a 9 inch pie plate. Use your hands to press the dough into the pie dish to form your crust. The dough may feel a little oily at this point.

Step 8

Scoop out the dough and press it into a greased pie pan (I used coconut oil to prep my pie pan).

Step 9

The dough will feel oily. Carefully patch up any cracks as your pressing it in.

Step 10

Crimp the edges of the crust or press with a fork. Poke the bottom of the pie crust with a fork. Place in the freezer while you make the filling, or at least 15 minutes.

Step 11

Preheat the oven to 350°F.

Step 12

Place a metal bowl over a small pot of simmering water. Add in the chocolate and butter. Stir with a spatula until smooth and melted. Let it cool down a few minutes.

Step 13

FILLING

Step 14

In a large bowl, add maple syrup, coconut sugar, arrowroot starch, whisked eggs, vanilla extract, melted chocolate. Gently stir in the pecans (reserving some, if you like, to decorate the top). You could add the pecans in whatever design you like. *The addition of chocolate is optional, but totally delicious!

Step 15

Place the pie plate on a baking sheet (I like to bake on baking sheet so it won't spill when I transfer it to oven). Carefully pour the filling over the pecans until almost full (about 3/4 full). Transfer pie on the baking sheet into the oven and carefully pour the rest of filling over the pecans. Keep in mind the pecans rise up while baking.

Step 16

Cover the edges of your crust with foil before baking to prevent them from browning too quickly. Tent pie loosely with foil paper if you notice it browning too quickly.

Step 17

Bake on center rack of oven for 50-65 minutes.

Step 18

The pie is ready when the center reaches 200°F. Carefully and gently tap center surface of pie lightly (it is super hot) – when it springs back (a little jiggle is ok), it is ready.