Combine oat flour, tapioca starch, and almond flour in a food processor. Pulse for one minute until all ingredients are combined.

Add the coconut oil, salt, and maple syrup. Blend on high speed, slowly adding in tablespoonfuls of cold water until the mixture forms a ball of dough.

Grease a pie dish with cooking spray and line with a Gefen Parchment Paper circle.

Spread the dough evenly on the bottom and sides of the pan. If the dough is sticky, dip your hands in cold water and then press the dough into the pan.

Place the dish in the fridge for 15 minutes to set the dough. Meanwhile, preheat the oven to 325°F.

Then, bake the pie crust for 15 to 20 minutes or until it is lightly golden brown. Allow the crust to cool for 15 minutes before adding the filling.

In a large bowl, whisk together the eggs, sugar, and maple syrup.

Then add the melted butter, salt, and vanilla. Whisk for 30 seconds.

Next, whisk in the pecans.

Pour the pecan filling into crust and then decorate the top of the pie with whole pecan halves.

Bake at 350°F for 40 minutes. Cool completely before storing.