Crust Ingredients:

2 cups pecan nuts whole (or raw macadamia nuts)
1 cup shredded coconut, unsweetened
3 Tbsp sweetener (Swerve, granular)
1/4 tsp salt
2 Tbsp melted butter (or avocado oil)

Crust Directions:

1. Preheat oven to 335 F and spray (Pam) bottom of a 9-inch pie dish.
2. In a food processor, process nuts until coarsely chopped.
3. Add coconut, sweetened, salt and process until finely chopped.
4. Pour crust mixture into the pie dish, add melted butter and stir well. Press mixture onto bottom and sides of the pan (use a glass).
5. Bake 12-14 min until edges are slightly brown, not too much. Remove from oven, let cool while making the filling.

Filling Ingredients:

1 8 oz package cream cheese
1/2 cup sweetener
4 large eggs
1 can coconut milk or coconut cream
1 tsp vanilla extract
1 Tbsp shredded coconut, unsweetened

Filling Directions:

1. In a food processor, process cream cheese and sweetener until smooth.
2. Beat in eggs one at a time, add vanilla and coconut cream (or coconut milk).
3. Pour into a pre-baked pie crust.
4. Sprinkle top with unsweetened coconut flakes.
4. Bake for 1 hour at 335 F until center doesn’t jiggle. It will look golden brown on top.

Topping:

Make homemade whipped cream OR use ReddiWhip from can

3/4 cup whipping cream
2 Tbsp sweetener (powdered Swerve)
1/2 tsp vanilla extract

Serve with berries (e.g. strawberries, blueberries and/or raspberries) on the side.