2tablespoonssalted butterroom temperature (plus more for greasing the pie dish)
For the filling:
1cuppacked pitted Medjool dates(about 10 large dates)
¼cupsalted butterroom temperature
2teaspoonspure vanilla extract
Preheat the oven to 350ºF. Grease a 9-inch pie dish with butter.
Make the crust:
In a food processor fitted with the steel blade, process the cashews and coconut flour until powdery. Add the butter and egg. Process until a dough forms. Press the dough into the bottom and up the sides of the pie dish, pressing it out as evenly as possible. Set aside.
Make the filling:
Add the dates and water to the food processor (no need to clean it first). Process to form a paste, 30-60 seconds. Add the maple syrup, eggs, butter, vanilla, and salt. Process until smooth. Pour the filling into the pie crust. Scatter the pecans on top and press gently to even out.
Bake for about 35 minutes, until golden brown, set around the edges, and a bit wobbly in the center. Cool completely at room temperature before serving. Store leftovers, covered, in the refrigerator for up to 3 days.