• *Refrigerate coconut oil at least an hour in advance to get it solid.

For the Filling

• Whisk together all of the filling ingredients until fully combined.

For the Crust

• Add the flour and salt to the food processor and blend. Add the oil to the food processor and pulse. Flour mixture should resemble a coarse meal. Next, add ice water a little at a time, and pulse. Just add enough water so that a dough is formed.
• Make a flat disc with the dough. Wrap so that it is airtight with wrap and refrigerate for at least one hour and up to three days.
• Preheat oven to 375 degrees.
• Sprinkle out flour on a surface and roll dough flat. Overturn the pie dish so it's top-side down and cut a circle around it. Flip dough into pie pan and press into the pan. Fold over edges or press all the way around with a fork. Prick the pastry on the bottom and sides all over with a fork. Add a piece of parchment paper over the dough and add pie weights or 1 cup dry clean beans to dough and place in oven and allow to bake for 15 minutes. Remove the parchment and weights/beans and allow to bake for 5 more minutes.
• Remove and add filling to the pie. Place the pie plate with filled pie on a foil-lined baking sheet. Bake pie for 30 minutes until a knife inserted comes out clean. Top with Clean Eating Whipped Topping, if desired.