To prepare the pie crust, add the flour, coconut oil and salt to a food processor and pulse until the mixture resembles sticky sand. A tablespoon at a time add the iced water until the dough comes together. Use more or less water as needed.
Tip the dough on to a cool surface and with cool hands bring the mixture together in to a smooth ball. Wrap it in cling wrap and place it in the refrigerator for at least 30 minutes.
Pre-heat the oven to 375 degrees F or 190 degrees C. Unwrap the chilled pastry on to a lightly floured work surface and allow it to settle for 5 minutes to help with rolling out.
Roll the pastry out into a 12" or 30cm circle (ish) patching as required. Roll the pastry onto your rolling pin, then roll it out onto a 22cm or 9" pie pan. Press the pastry in working from the bottom up and trim the rim edges with scissors leaving a 1cm or 0.3" overhang. Turn the edges under and crimp as you like. I used a tea spoon to press in a design. Line the pie with baking paper and fill ¾ full with baking weights, dried chickpeas or uncooked rice. Bake for 20 minutes or until the edges of the pie begin to brown. Remove from the oven and let the pastry cool for at least 5 minutes.
Turn the oven down to 350 degrees F or 176 degrees C.
To make the filling roughly chop the pecans. Place the coconut milk, maple syrup, vanilla, bourbon, chickpea flour, sea salt and melted coconut oil in to a blender and blend for 15 seconds or until combined. Pour the mixture in to a bowl and stir in the chopped pecans. Set aside. After the pie crust has cooled slightly, fill it with the pecan filling and decorate with additional pecans if desired. Sprinkle with a little sea salt and bake in the oven for 30 minutes. Turn off the heat and leave the pie in the oven for another 10 minutes.
Remove from the oven and allow the pie to cool completely. For best results place it in the refrigerator overnight before bringing it back to room temperature or slightly warm it to serve.