To Make the Crust:
In a large mixing bowl, mix together the flour and salt. Add in the coconut oil and milk.
Use your clean hands to mix until a dough forms, making sure not to overmix.
To Make the Filling and Pie:
Preheat oven to 400F.
Grease a 9" pie pan with some extra coconut oil. Roll out the pie dough and place it into the pie dish.
Prick the bottom of the dough with a fork and cut off the excess dough.
Bake for about 10 minutes or until golden brown. Set aside.
Preheat the oven to 350F.
To make the filling, place the cornstarch along with 1/4 cup of the water in a small bowl and stir. Set aside.
In a saucepan over high heat, add the remainder of the water (3/4 cup) and the maple syrup and boil for 5 minutes.
Mix in the salt and the cornstarch-water mixture and continue mixing until the filling thickens noticeably.
Once the filling has thickened, turn off the heat and stir in the coconut oil, vanilla, and the chopped pecans (not the halves!).
When combined, pour the filling into the pie crust and place the pecan halves on top in a single layer.
Bake for 30 minutes.
Remove from oven and set to cool at room temperature for about 1-2 hours.
Place in the fridge to cool thoroughly and set. Leave overnight if possible.
Serve and enjoy!

For the Crust:
2 cups all-purpose flour
1 pinch of salt
1/2 cup butter-flavored coconut oil (Recommend Thrive brand)
1/4 cup oat milk

For the Filling:
3 tbsp cornstarch
1 cup water
1 and 1/4 cup organic maple syrup
1/2 tsp salt
2 tbsp. vegan butter flavored coconut oil
1 tsp vanilla extract
1 cup pecans, chopped
1 cup pecan halves