For Pie Crust :

In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.

Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.

To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.

To bake a filled pie, pre bake 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.

*For a savoury pie crust, leave out the sweetener, use 1/2 tsp salt, and add 1/2 tsp garlic powder.

Filling:

Combine the heavy cream and coconut cream in a medium saucepan over medium heat. Bring to just a simmer.

In a medium bowl, whisk the eggs, egg yolk, powdered sweetener, and salt. Slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. Then slowly whisk the tempered egg mixture back into pan of hot cream.

Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.

Remove from heat and whisk in the butter, coconut extract, and vanilla extract. Sprinkle surface with the xanthan gum and whisk briskly to combine. Stir in the shredded coconut.

Pour the mixture into the baked pie crust and spread to the edgs. Refrigerate at least 2 to 3 hours.

Topping:

Place the whipping cream in a large bowl and add the sweetener and vanilla. Beat until the cream holds stiff peaks.

Spread over the top of the chilled pie and sprinkle with the toasted flaked coconut.