Coconutty Cream Pie (No eggs)

COCONUTTY CREAM PIE

This coconut cream pie was very dense and coconutty. The dried coconut soaked up a lot of  the coconut milk. It was very good though.

Crust:
1 oz. shredded unsweetened coconut
3/4 c. coconut flour
2 tsp. Swerve (an erythritol sugar substitute)
1/4 c. coconut oil, unrefined (shortening-like consistency)

Mix all ingredients well and press into a pie pan. Bake crust at 350 F for 10 minutes.

Filling:
13.5 oz. can full fat coconut milk
5 oz. shredded unsweetened coconut
8 oz. full fat cream cheese
1/4 c. Swerve
1 tsp. xanthan or guar gum

Mix coconut milk and shredded coconut and let sit for about 5-10 minutes. Mix in remaining ingredients. Pour into crust and bake again at 350 for 15-20 minutes, or until golden grown around the edges.

Toast 2 oz. shredded unsweetened coconut on a small pan either in the oven or in a toaster oven. Sprinkle over pie when it's done baking. Cool in fridge. Serve with whipped cream and/or Carb Smart Vanilla ice cream.