Gluten-Free Pecan Pie

Preheat the oven to 350°F. Mix the almond flour, tapioca flour, coconut oil, 2 tablespoons maple syrup and 1/4 teaspoon salt. Press into a 9-inch pie dish and bake 10 minutes. 2. Soak the pitted dates in hot water for 10 minutes, then drain. 3. Blend the dates, the rest of the maple syrup, coconut sugar, coconut milk, cornstarch, vanilla and remaining salt until smooth. 4. Pour into a saucepan and cook over medium heat, whisking, for 4 to 5 minutes until it bubbles and thickens. 5. Chop 1 cup of the pecans and stir them in. Pour into the crust and arrange the remaining pecan halves on top. 6. Cover the crust edges with foil and bake for 35 to 40 minutes until bubbling at the edges. 7. Cool completely, then chill at least 4 hours so the filling sets before slicing.