Coconut cream pie

Crust
2 eggs
1 tbsp extra virgin olive oil
1/4 tsp salt
1 cup coconut flour
1/2 cup butter cold cut into cubes

Put all in food processor, blend until it comes together.
Press into disc, refrigerate for 15 minutes.
Roll out and press into be pie plate. Makes 9”.

Filling
3 cups 10% cream ( half and half)
3 eggs, beaten
2/3 cup white sweetener. (I use Xylitol and Sucralose)
1 pinch salt
1 tsp coconut extract
1 cup unsweetened coconut

Put everything except the coconut into the food processor and blend
until smooth. Add the coconut and blend until combined, about 10
seconds.
Pour into unbaked pie shell.
Bake 350° F until almost set. 45 min approximately. Start checking after 35.

Top with whipped cream and more coconut.