In a food processor, pulse the almond flour, gelatin, and coconut flour until evenly mixed.
Add the butter or coconut oil, coconut sugar, and egg and pulse until it forms a ball.
Press into the bottom of a pie pan and set aside.
For filling, in a small saucepan, bring the maple syrup to a simmer and simmer for about 5 minutes or until it reaches 225 degrees or starts to bubble up. I got this tip from this post.
Pour into a bowl and add the butter/coconut oil, vanilla, and coconut sugar.
Use an immersion blender to combine.
Add eggs and blend until smooth.
Pour over pie crust and top with pecans.
Bake for 30 minutes or until the center is mostly set. Do not overbake!
Enjoy!
Notes
Don't forget that the key to making a good pie crust is to keep your fats cold and not over mix!