• Gather all ingredients and the equipment you'll need: food processor, pie pan, mixing bowl, whisk, and hand mixer.

Make Ahead:

• Place the can of coconut cream in the refrigerator the night before to firm up the cream portion.
• About an hour before starting, chill a metal mixing bowl and whisk in the refrigerator so the coconut cream whips up more easily.

For the crust:

• Preheat the oven to 350°F (175°C). Add the oats or oat flour, almonds, pitted dates, ground flax, applesauce, water, and a pinch of salt to a food processor and pulse until the mixture clumps together and holds when pressed.
• Press the crust mixture evenly into the bottom and up the sides of a 9- or 10-inch pie pan. Bake for 10 minutes, then remove and allow the crust to cool completely.

For the filling:

• Place the filling dates in a bowl and cover with hot water; let them soak for about 30 minutes to soften (skip this step if using pre-made date paste).
• Remove the chilled can of coconut cream and your cooled bowl. Open the can and scoop out the solidified cream into the cold bowl, leaving the thin liquid behind for another use.
• Use a hand mixer to whip the coconut cream for 3–5 minutes until light and fluffy. Chill briefly while you prepare the date mixture if needed.
• In the food processor, blend the soaked dates with their soaking water until smooth. Add the applesauce and nut butter and process until the mixture is silky and well combined.
• Gently fold the date-nut mixture into the whipped coconut cream, seasoning with a small pinch of salt. Stir until evenly incorporated and smooth.

To assemble:

• Spoon the filling into the cooled crust, spreading it evenly. Arrange the pecan halves on top as desired.
• Refrigerate the pie for at least 15 minutes to help the filling set before slicing. Store leftovers chilled.