Preheat the oven to 375ºF. Lightly oil a 9-inch glass pie plate.
Combine the ingredients in a mixing bowl. Beat until the filling is smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for 45 minutes. Lower the temperature to 350 degrees F and continue to bake for an additional 15 to 20 minutes until done.
The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, and may even sport some cracks around the edge.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. Chill at least four hours for best taste and texture. Chilling the pie overnight is even better.
Serve cold or slightly chilled. Sprinkle with toasted chopped pecans, if you like. Or try it with a scoop of coconut milk ice cream.