*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.