Preheat oven to 350.
Start with making the crust...To a food processor, add almond, arrowroot, coconut flour, baking powder and sea salt. Pulse a few times to mix.
Next add the egg, solid palm shortening and vinegar pulsing several times to combine. Add the tablespoon of water a little at a time for the dough to come together. You may not need the whole tablespoon. I usually use the whole tablespoon. You know it’s ready when the dough starts to come together and forms into a ball.
On a parchment piece of paper, add a little arrowroot flour and start kneading the dough. If dough is too sticky, sprinkle extra arrowroot flour. Use as needed to prevent sticking.
Grease the pie plate with palm shortening and then place the dough into the dish. Because this pie crust is not the "traditional" pie crust, it doesn’t hold together the same, but will come out perfectly fine. Just gently press the crust up the sides with your fingers. Crimp the edges with a fork if preferred. Bake the crust for 8-10 minutes.
While crust is baking, combine and whisk all the filling ingredients in a medium size bowl. Chop the pecans with a knife or in a food processor to desired size. Take the pie crust out of the oven and put the pecans in the pie crust first.
Next, pour the filling mixture over the pecans. Bake the pie for 35 to 40 minutes. Keep an eye on it to make sure the edges are not getting too brown...you may want to cover them with foil to prevent burning. All ovens vary. Start checking your pie at 30 to 35 minutes and bake longer if the center is still "liquidy". Usually 40 minutes works for me.
Remove the pie from the oven and let it cool for at least an hour or two, until the filling is set. Serve warm or cold with coconut cream topping or ice cream!