Prep the oven and pan: Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish. If your oven runs cool, aim for 360°F for a crisp crust.

Make the oat flour: Pulse rolled oats in a blender until very fine. Measure 1/2 cup after blending so the ratio stays right.

Mix the crust: In a bowl, combine almond flour, oat flour, a pinch of sea salt, and 2 tablespoons melted coconut oil or butter. Stir until the mixture looks like damp sand and holds when pressed.

Press and par-bake: Press the crust evenly into the pie dish, pushing up the sides. Dock the bottom with a fork. Bake 10–12 minutes until just set and lightly golden. Cool for 10 minutes.

Toast the pecans: Spread pecans on a sheet pan and bake for 6–8 minutes until fragrant. This step builds deeper flavor and better crunch.

Whisk the filling: In a medium bowl, whisk eggs. Add maple syrup, coconut sugar, remaining 1 tablespoon melted oil or butter, vanilla, cinnamon, sea salt, and arrowroot. Whisk until smooth and glossy. Optional: stir in bourbon.

Assemble: Reserve a handful of pretty pecan halves for the top. Roughly chop the rest and scatter them over the crust. Pour the filling over the nuts. Arrange reserved halves on top in a simple pattern.

Bake: Place the pie on the middle rack. Bake 35–45 minutes, until the center is mostly set with a slight jiggle and the top is deep golden. If the crust edges brown too fast, tent with foil.

Cool: Let the pie cool at room temperature for at least 2 hours. This helps the filling set cleanly. For the best slices, chill 1–2 hours after cooling.

Serve: Slice with a sharp knife. If you like, sprinkle with a pinch of flaky sea salt. Serve plain or with a dollop of Greek yogurt or lightly sweetened whipped coconut cream.