This pie’s got everything—a nutty crust, a rich filling, and plenty of pecans.
1. Preheat oven to 325°F. To make Crust: Grind almonds, pecans, flour, and salt in food processor to fine meal. Transfer to bowl; stir in coconut. Add dates and oil to food processor; blend until sticky mass forms. Add nut mixture to dates, and process until dough forms. Knead 1 minute. Press into 9-inch pie pan. Prick holes in bottom of crust.
2. To make Filling: Blend rice milk and arrowroot 30 seconds in food processor. Add banana, and blend 15 seconds. Add remaining ingredients, and pulse until combined. Spread in Crust. Cover edges with foil, and bake 20 minutes. Cool, then chill 2 hours before serving.