For maple pecan pie filling:
– 2 ½ cups (250g) pecan halves
– 5 Tablespoons (72g) coconut oil, melted
– ½ cup (100g) coconut sugar, or light or dark brown sugar
– 2 Tablespoon arrowroot starch
– 2 teaspoons vanilla extract
– ½ teaspoon salt
In a large bowl, whisk together flours and salt until fully blended. Add coconut oil, maple syrup and vanilla extract. Mix fully until a soft dough forms. Wrap dough up in plastic and chill for 15-30 minutes.
Blind-bake the pie crust for 10 minutes. (Blind baking a pie means you top the pie crust with parchment paper or aluminum foil, then fill the pie with baking beans or pie beads and bake it without a filling.)
Make the dairy free pecan pie filling
To make the filling, whisk together melted coconut oil, coconut sugar (or brown sugar) and arrowroot starch in a large bowl. Whisk in vanilla extract, salt, eggs and maple syrup.
Make maple dulce de leche cream (optional)
Using a standing mixer or a handheld mixer, whip cream and vanilla pudding until firm peaks are attained. Fold in dulce de leche and 1 teaspoon of maple syrup. Chill in freezer for 30 minutes.