AIP Coconut Cream Pie

For the Graham Crust:
1/2 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/3 cup coconut oil, melted
1/2 teaspoon vanilla
3 tablespoons honey
1 Gelatin Egg Substitute, prepared when directed

For the Coconut Cream Pie Filling:
1 cup unsweetened shredded coconut
1 1/2 cans coconut milk
1/3 cup coconut butter
1/3 cup honey
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 teaspoons Gelatin

Instructions
For the Graham Crust:
In small bowl, whisk together dry ingredients: coconut flour, salt, baking soda and cinnamon. Set aside.
In stand mixer, beat wet ingredients together on medium. Add dry ingredients, mixing until fully combined.
Prepare the Gelatin Egg Substitute and thoroughly mix it into the dough.
Scrape the dough into a 9-inch pie plate. Place a piece of parchment paper (large enough to cover entire pie plate) over the crust. Using small hand-held rolling pin (or use a small drinking glass turned on its side), roll crust flat to cover the bottom and sides of the pie plate. The dough will thicken as the gelatin sets, so this may take some extra rolling compared to an egg-based crust.
Bake for 10-12 minutes, until golden brown. While crust is baking, toast coconut and prepare pie filling. When finished backing, set aside to cool.
For the Coconut Cream Pie Filling:
Toast the coconut on a baking sheet for 5-6 minutes, until golden brown (Do not skip this step. Without it, the pie will be colorless and semi-translucent. It also adds great toasty flavor!)
In medium saucepan over medium heat, Whisk all ingredients together, except for the gelatin and toasted coconut.
Scoop out 2 teaspoons of the milk mixture and place it into a small dish. Add the gelatin and let it absorb the milk to create a rubbery mixture.
Cover the milk mixture and bring to a simmer. Whisk in rubbery gelatin mixture and whisk vigorously until the gelatin is completely dissolved. Turn off heat.
Stir in the coconut, and pour the mixture into the prepared graham pie crust. Refrigerate for 4 hours, until completely cool and solidified throughout.

From: http://hewontknowitspaleo.com/recipe-items/aip-coconut-cream-pie-the-starch-free-version/