1tablespoonorganic raw sugar(optional) omit for true paleo
Preheat oven to 325 degrees F.
In a food processor, pulse pecans until they are about the size of sesame seeds.
Add almond meal, coconut flour, and salt. Pulse to combine.
Add honey, coconut oil, and egg. Blend until mixture is combined and starts to ball up, pulling away from the sides of the bowl.
With a flat spatula and wet hands, press the crust mixture onto the bottom and sides of a 9-inch pie plate.
Bake in preheated oven for 10 minutes.
Meanwhile, puree all four filling ingredients in blender. Leave the egg whites at room temperature in a mixing bowl for the meringue topping.
Carefully pour filling into baked pie shell.
Bake for an additional 25 - 30 minutes, until the filling is just beginning to set up around the edges, but the crust is not being overdone.
About five minutes before the filling has finished baking, beat egg whites until soft peaks form. Sprinkle on the tablespoon of raw sugar (if using), and continue beating until stiff peaks form. Pipe or spoon the meringue around the edge of pie covering the exposed edges of the crust.
Bake for an additional 20 minutes until the meringue has nicely browned.
Chill the pie before serving. The filling will firm up as it cools.
This pie works nicely made with meringue from the egg whites left from using the yolks in the pie. If you tolerate dairy well, then top it with whipped cream if you'd prefer.