Delicious Cream Pie

Method

1. Preheat the oven to 350 degrees F, place a parchment paper at the bottom of a round pie pan then grease with cooking spray, set aside. Using a large mixing bowl, add in the almond flour, erythritol, and salt to taste then mix properly to combine. Add in the melted ghee, vanilla extract, and egg then mix properly to combine. Feel free to use a food processor for this process.
2. Place the dough at the bottom of the pie pan then press downwards. Use a fork to poke holes on the dough then bake in the preheated oven for about ten to twelve minutes until it becomes golden brown in color, let cool for a few minutes then refrigerate to cool completely.
3. Next, place the toasted coconut flakes on a baking sheet and toast in the oven for about four to six minutes until it becomes golden brown in color. Make sure you stir the coconut halfway through the toasting process, set it aside to cool. For the filling, place a saucepan over medium heat, add in the coconut cream, heavy cream, sweetener, and salt to taste, stir to combine then heat for a few minutes until small bubbles form on the edges. Make sure your stir occasionally.
4. Whisk the egg yolks in a mixing bowl, add in the hot cream (slowly) then stir properly to combine. Add in half of the toasted coconut then mix properly to combine. Preheat the oven to 300 degrees F, pour the cream filling into the prepared crust, and bake in the oven for about thirty to forty minutes until almost set.
5. Once baked, let the pie cool for a few minutes, set aside. Make the whipped cream by combing the heavy cream, sweeter, and vanilla extract in a mixing bowl then beat with a hand mixer for about one to two minutes until there is a formation of soft peaks. Pipe the whipped cream on the pie, add in the rest of the coconut flakes, slice, and serve.