Toast decorative pecan halves in a skillet on the stovetop for 5-10 minutes, turning frequently, until they are fragrant and browning. Remove from the heat and allow to cool.
Remove the can of coconut milk from the fridge and open it. Scrape the hardened coconut cream that has solidified in the top half of the can into a large bowl. (The leftover coconut water isn't needed for this recipe. You can use it in smoothies or on cereal!)
Using an electric whisk, beat the cream for 2-3 minutes, until it is lump-free and fluffy. It should have roughly the same consistency as whipped cream. Place in a bowl in the fridge while you complete the next step.
In a large mixing bowl, whisk together the date paste (you can make your own with this recipe), coconut oil and nut butter for 2 minutes until you have a smooth caramel.
Using a metal spoon, gently stir the cream and a pinch of sea salt into the mixture until everything is combined.
Spoon the filling into the pie base, and top with the toasted pecans in concentric circles. Sprinkle a good pinch of sea salt flakes over the top, and store in the fridge for 15 minutes to firm up.
Slice and serve the pie on its own or with ice cream.