In a food processor, add 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the sea salt and pulse.
Add the 1/2 cup chilled butter pieces to the food processor and pulse until coarse crumbs form, around 5 seconds.
Drizzle in the ice water and pulse to combine all the ingredients evenly.
In a large bowl, whisk together all the ingredients of the gluten-free crust (the rice flour, tapioca flour, potato starch, xanthan gum, and sea salt) until it is a doughy consistency.
Wrap the dough in plastic wrap and flatten into a disk.
Freeze the dough until firm, about 15 minutes.
On a lightly floured work surface, roll out the dough into a 12-inch round.
Transfer the rolled out dough to a 9-inch pie plate and cut the excess dough, leaving a 1/2-inch overhanging.
Using your fingers, roll the dough edge under and crimp.
Prick the bottom of the pie shell with a fork and refrigerate it for 15 minutes.
Preheat the oven to 400 degrees F.
Line the pie shell with foil and pie weights and bake for 15 minutes.
Remove the foil and pie weights, reduce the heat to 375 degrees F and bake the pie shell for another 12 minutes.
In the meantime…
In a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter, 1/2 teaspoon of salt, coconut sugar, maple syrup, and vanilla and cook over medium heat until melted and smooth.
Cool the mixture slightly, about 5 minutes.
In a medium bowl, whisk the eggs again.
Whisking constantly, add the sugar mixture into the beaten eggs.
Stir in the remaining 2 1/2 cups pecans.
Pour the filling into the crust and bake until set, about 25 minutes.
Let the pie cool completely before slicing.
Adapted from the Food Network’s Gluten-Free Pecan Pie Recipe
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