The Crust:

1. Preheat oven to 350 degrees F.
2. In a food processor, add arrowroot powder, coconut flour, palm shortening, non-dairy butter and salt.
3. Pulse a few times while drizzling in the cold water and maple syrup. Continue pulsing until a thin but well mixed dough forms. (The dough will be very sticky, this is normal.)
4. Using a rubber spatula spread the dough (no rolling needed) into a 9-inch pie dish on both the bottom and sides. Evenly disperse the dough around the dish as well as you can and smooth the dough out with the rubber spatula.
5. Par bake the crust by baking for 10 minutes.
6. While the crust is baking begin on the filling.
7. Put all filling ingredients into the blender and blend until smooth. Before pouring into the pie crust use a rubber spatula to slowly mix the filling in the blender from side to side and top to bottom, this will remove air bubbles in the filling created by the blender. (You don’t want air bubbles in your pie.) You can also tap the blender on the counter between stirs. Once you do not see any air bubbles and the pie crust has finished par baking, pour the filling into the crust.
8. Bake the pie for 65-70 minutes. *The center of the pie will still be slightly jiggly once baking has finished but will firm up during the cooling process.
9. After baking remove the pie from the oven and allow to cool completely on the counter (on top of a wire rack, if possible to aid cooling) before moving to the refrigerator. Counter cooling will take a couple of hours.
10. After the pie has cooled, transfer to the refrigerator for at least 4-6 hours but preferable overnight.
11. The pie should remain in the frig until serving. (Any leftovers should also be stored in the frig.)
12. Serve topped with coconut cream and a dash of cinnamon if you choose and enjoy!