For the Flour:

1. In a food processor, pulse almond flour, oat flour, hemp seeds, and salt until combined. Add egg and coconut oil and pulse for about 30 seconds or until dough becomes crumbly and starts to stick together.
2. Press dough into a 9-inch pie dish. Refrigerate until ready to use.

For the Filling:

1. Preheat oven to 350 degrees F.
2. In a small saucepan, bring maple syrup to a simmer over medium heat. Remove from heat and whisk in sugar, coconut oil, and vanilla. Let cool.
3. Transfer sugars to a medium mixing bowl and whisk in eggs, salt, Hemp Hearts and one cup pecans.
4. Pour filling into the pie shell and arrange the other cup of pecans evenly on top.
5. Bake for 55-60 minutes*, or until pie is puffed and set along the edges but still slightly wobbly in the middle. Let cool completely before serving.
6. Optional: Serve with dairy-free ice cream or coconut whipped cream.