In large bowl, beat the eggs until slightly foamy. Stir in the coconut sugar, maple syrup, and coconut oil. Whisk together until fully combined. Stir in the almond flour, almond milk, vanilla and salt. Add the pecans and stir until they are fully coated.
Although not pictured, I ended up sprinkling on some flaky Maldon sea salt at the end after tasting the pie. It's totally optional, but delicious.