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    Crust:  1-1/2 cups coconut flour, 1-1/2 sticks butter and 1/2 cup chopped pecans. Mix in food processor and press into pie pan. Bake for 20 minutes at 350.

    Filling:  3 large eggs slightly beaten, 3/4 cup of sugar, 3/4 cup of Agave Nectar, 1/8 teaspoon of salt, 2 tablespoons of melted butter. Mix and set aside.

    Put 3/4 cup of choppedd pecans on top of crust then pour the egg mixture on top. Bake for 30 minutes at 350 degrees.

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