Coconut Cream Pie

Crust:
1 c rolled oats
1/4 c spelt flour
1/4 c whole unsalted almonds
2 t raw honey
3 T oil

Filling:
1/3 c coconut milk
1/2 c coconut water
1 c low fat milk
1/3 c organic evaporated cane juice
1/4 c brown rice flour
1 t pure coconut extract
1/2 t pure vanilla extract
1 T unsweetened flaked coconut

Crust: Preheat oven to 375 degrees. Prepare crust in a food processor. Blend oats, flour, and almonds until finely ground. Add honey and oil and pulse until mixture becomes crumbly and sticks together. Turn into a 9" pie pan and press into bottom and sides of pan. Bake 10 min or until lightly browned.

Filling: Combine all filling ingredients into a medium saucepan and bring to a boil over medium heat, stirring constantly with a whisk. Continue stirring and allow to boil for 1 min. Remove from heat and allow mixture to stand for 1 min without mixing. Pour into baked pie shell and chill in fridge for at least 2 hours.