Serving is 1 pc/ Make 16 servings
Crust
3 cups almond flour
½ cup sweetener (try allulose)
½ tsp salt
½ cup melted butter
Little water 1 TBSP
Filling
2 cup young coconut filling
½ almond flour
2/3 sweetener
Salt to taste
1 egg
½ tsp vanilla
½ cup cream whipping
½ cup coconut cream
Direction
Make the crust
Mix the dry ingredients together (almond flour, sweetener, salt)
Add in the water ingredients and mix together until they are combined
Wrap in cling wrap and put in refrigerator for 30 minutes
While in the fridge make the filling
Mix all the ingredients in the bowl except the young coconut pieces (set them aside for later)
Once the ingredients are mixed take crust out of fridge.
Pre heat oven to 340
Divide the crust in half and put in plastic wrap and cover and roll half flat.
Put the flat crust in the bottom of the pie tin and spread and fix any holes or tears. Take a fork and poke holes on the bottom
Put a thin layer of pie filling on top of the crust in tin.
Spread the young coconut on top layer of the filling, then put the rest of the filling on top of the young coconut pieces.
Optional to take the other half of the crust and roll it out like the first crust and lay it on top of the pie. Take a fork and poke hole in the top very gently
Bake in oven 340 for 50 minutes enjoy
