Filling:

1. Measure out the milk into a liquid measuring cup.  Add the vanilla, salt, cornflour, spices, and brandy to the measuring cup and combine well.
2. Heat a saucepan to medium heat.  Pour the mixture into the saucepan.  Add the dates and keep stirring until thickened.
3. Transfer the mixture to a food processor or blender.  Pulse until completely smooth,  Let it cool a bit.

Pastry:

1. Preheat the oven to 350F.

2. Combine the coconut oil, flour, and almond meal into a large bowl.  Add the water tablespoon by tablespoon and mix until it becomes a firm dough.

3. Grease a pie dish with coconut oil.  Place the dough into the pan and gently press it into the dish with your fingers until it covers the entire bottom and sides.

4. Place the pastry dough into a greased 8" pie dish.  Use your fingers to carefully press it across the bottom and up the sides of the dish.

5. Pour the filling into the pie crust.  Arrange the pecans on the filling as desired.

6. Bake for approximately 30 minutes, or until the pastry edge is golden in colour.  Remove from oven.  Allow it to completely cool down before slicing.