FOR THE PECAN PIE CRUST:

1. Prepare a 9″ pie pan with coconut oil and set aside.
2. In a food processor, add the cassava flour, sugar and salt and briefly pulse until combined.
3. To the food processor, add the chilled coconut oil*. Process all ingredients for 3-5 minutes until a pea-like consistency is formed. Slowly add in the cold filtered water 1 tablespoon at a time and process in between until the ingredients become a moist and crumbly dough.
4. To a floured surface, place the dough and form into a flattened disc. Using a floured wooden rolling pin, roll the dough until the flattened dough will cover your 9″ pie plate. If your crust breaks, just use an ice cube to dampened and blend the break back together.
5. Place the dough on the 9″ pie plate using your fingers to push the dough against the sides, removing any excess. Place the dough in the refrigerator until the pecan pie filling is prepared.

FOR THE PECAN PIE FILLING:

1. Preheat the oven to 450.
2. In a medium heavy-bottomed pan, melt the coconut oil. Then stir in the 1 tablespoon cassava flour until smooth.
3. To the pan, add the maple syrup, coconut sugar and sea salt. Bring to a boil and then reduce temperature to avoid burning while still maintaining the boiling liquid. Stir constantly with a stainless steel metal whisk for 3 minutes. Set aside to allow the mixture to cool.
4. Meanwhile, in a small bowl, beat the 2 eggs along with the vanilla extract.
5. To the cooled maple syrup mixture, add the eggs and vanilla. Whisk until smooth and well combined. Stir in the pecans.
6. Pour the pecan pie filling into the chilled pie crust. Using a silicone pastry brush, brush the edges of the crust evenly with an egg wash.
7. Place the pie in the oven and bake for 10 minutes at 450. Then reduce and at 350 for 25-30 minutes. The crust should be golden brown and the filling cooked through.
8. Transfer the pie to a cooling rack and serve at room temperature.