Pie Crust:

1. In a food processor, grind 1½ cups pecan halves until somewhat finely chopped.
2. To the chopped almonds in the food processor, add 1 Tbsp. coconut oil and 1 Tbsp. real maple syrup. Pulse until combined with the ground pecans.
3. Remove the pecan mixture from the food processor and firmly press the mixture onto the bottom of an oiled pie plate. Set aside.

Pie Filling

1. Preheat oven to 350° F.
2. In a food processor, combine all pie filling ingredients and puree until smooth.
3. Pour filling over pie crust.
4. Bake in 350° F. preheated oven for 30 minutes.
5. While pie is baking, finely chop ½ cup additional pecan halves.
6. After baking for 30 minutes, remove pie from oven and top the outside edges of the custard in the pie pan with the additional ½ cup finely chopped pecan halves.
7. Return to 350° F. oven and bake for an additional 30 minutes.
8. Remove from oven. For best results, let pie cool at room temperature and then chill in
   refrigerator thoroughly, at least 2 hours, before cutting and serving.
9. Ice cream or whipped cream makes a perfect garnish for this dessert.