1/2 cup unsalted butter, melted, and cooled slightly
2-1/2 cups whole pecans, divided (chop up 1-¼)
Preheat oven to 375ºF and place the rack in the middle of the oven.
Make the pie dough: In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces. Add in egg and honey and process until the dough comes together. Scrape the dough out onto a lightly tapioca dusted surface, and sprinkle some additional tapioca flour on top of the dough.
Pat the pie dough evenly into a 9” tart pan, using extra tapioca flour as necessary to prevent the dough from sticking to your hands. Chill in the refrigerator until ready to bake.