**NOTE if you don't wish to decorate your pie crust then simply cut the crust ingredients in half. Preheat the oven to 350 F and prepare a pie pan with non-stick spray. Place all the crust ingredients (excluding the water) into a food processor and pulse until crumbles form. Add in the water one tablespoon at a time, pulsing until a dough ball forms. Separate the ball into two even pieces.
Roll one of the dough balls out between two peices of parchment paper until it's roughly 1/8 inch in thickness. Transfer the dough to the pie pan and crimp the edges with your fingers. Remove any excess dough. Roll the second dough ball out between two peices of parchment paper until it's roughly 1/8 inch in thickness and use a cookie cutter or pie crust cutter to make leaves. Brush the pie crust with almond milk before decorating with the cut out leaves and then brushing those with almond milk. Place on a baking sheet and bake the decorated pie crust for 18-20 minutes or until golden.
Meanwhile, set aside one cup of pecans and chop the remaining two cups into small pieces and set aside. Place the butter, coconut sugar, condensed milk, tapioca flour and vanilla into a bottom heavy pot and turn on medium-low heat stirring until smooth. Once smooth, stir in the chopped pecans and then remove from the heat. Fold in chocolate chips. Pour the filling into the cooked pie crust. Top with whole pecans and cover with tin foil. Be sure you place the pie on a baking sheet in case it bubbles over and then bake the pie for 35 minutes. Let cool before serving.
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