• Preheat oven to 350°.

for the crust:

• Add flour and salt to your food processor and pulse. With the motor still running, add butter in through the top 1 tablespoon at a time. Then, add the maple syrup and water, allowing a ball of dough to form.
• Flour a work surface, then use a rolling pin to roll out the dough. Carefully transfer it to a greased 9" pie pan. Scallop the edges as you like--I went the simple route and created fork edges.

for the filling:

• Reserve 2 tablespoon of chocolate chips; set aside. Add the whole pecans, chopped pecans and the remaining chocolate chips to the pie pan.
• Next, add the maple syrup, coconut milk, butter, vanilla, brown sugar, cornstarch, and salt to a blender and blend for 20 seconds. Pour mixture overtop of the pecans/chocolate chips, then sprinkle the reserved 2 tablespoon chocolate chips over top.
• Bake the pie for 45-50 minutes. Remove from the oven and allow it to cool at room temperature for 1 hour before transferring to the refrigerator for at least 4 hours, but preferably over night.
• Before serving: remove from the refrigerator at least 30 minutes before you're going to cut and serve. If you want it to be room temperature (vs. slightly cool from the fridge), remove 2 hours before serving. Top with flakey sea salt and ice cream and enjoy!