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INSTRUCTIONS:
1. Preheat oven to 180 degrees. Line a 8x8 inch baking tin and set aside.
2. CRUST: In a mixing bowl, combine almond flour, tapioca flour and salt. Whisk to break up any clumps. Add the vegan butter or butter to the flours and using your hands, a pastry cutter or a fork, cut the butter and mix with the flours until the mixture looks like wet sand. Add the maple syrup and stir well until the dough comes together.
3. Transfer the mixture to your tin and spread it evenly. Place in the oven and bake for 10-15 minutes until it looks pale and dry in the centre, and the edges start to look golden.
4. FILLING: Add the coconut oil, coconut sugar, maple and salt to a sauce pan. Whisk together and melt over a medium-low heat and simmer. Bring to a boil for about 30 seconds, then remove from the heat.
5. In a small bowl, whisk together the almond milk, starch, vanilla and flax egg or eggs. Pour into the sweet mixture and whisk to fully combine.
6. Scatter 1 Cup of the pecans over the prepared pie crust. Stir the remaining pecans into the filling. Pour the filling over the crust.
7. Place in the oven and bake for 25 minutes. Remove from oven and allow to cool for 2 hours before cutting.
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