Put pecans into a food processor and pulse until they become small pieces.
Add all the other crust ingredients continue to blend until smooth.
Grease a 9-inch pie dish with coconut oil and press dough so that it covers entire bottom surface evenly. Prick all over with a fork.
Grease a piece of tin foil and put it face down on top of crust. Cover tin foil with dry beans. (This is a cool trick to keep crust from rising). Bake in oven for 8-10 min, or until cooked through
Remove beans and tin foil and let cool completely.
Filling
Place the macadamia nuts and coconut milk in a food processor or blender and whizz until completely smooth. There should be no graininess remaining from the nuts—this might take 5 minutes or so.
Place the macadamia-coconut mixture into a medium pan along with remaining ingredients and bring to a near boil. Take off the heat and stir well to dissolve the gelatin.
Pour the filling onto the crust, let cool and then refrigerate 4-5 hours until completely set.
Recipe Notes
Optional: serve with whipped coconut cream. To make coconut cream, refrigerate a can of full-fat coconut milk overnight. Without shaking, open the can and scoop out only the solid part. Mix in a little stevia and vanilla and stir until creamy.