Instructions

1. Preheat oven to 375- For pie crust

   -mix both flours and salt together, mix in egg white.

   -Add another egg white if the some of the mixture is still dry.

   -Grease pie plate with coconut oil.

   - With hands form into a ball and push into pie plate and up the sides. (This takes some patience.)

   -Make a nice edge at the top.

   -Bake pie crust for 12-15 minutes.

   -Watch closely and remove before it starts browning.

2. Reduce oven temperature to 350 For filling

   -“Condense” the coconut milk: in large pot, pour 1½ cans of coconut milk. on medium heat, reduce coconut milk up to 12 oz. Pour through strainer to measure 12 oz. in glass pitcher and put in refrigerator to cool down a bit.

   -In double boiler heat up chocolate and butter on medium heat and stir after each minute (it should only few minutes), stir well until the butter is combined well with chocolate. Let sit for a few minutes to cool. -In small bowl, slightly beat eggs, add vanilla. -In another bowl, mix pecans, coconut, and arrowroot flour. -Take coconut milk from refrigerator and pour into the chocolate/butter mixture. Mix well. Add stevia (this can be done gradually to your taste). Add in eggs and vanilla mixture. Mix in the pecans/coconut and arrowroot flour. Pour into pie crust.
   Bake for 45-50 minutes until knife inserted in middle comes out almost clean.