Summer Nectarine Cream Pie

This simple Summer Nectarine Cream Pie is so refreshing, creamy and cool, you and your guests will definitely be going back for second helpings!

Crust:

1/3 c coconut flour

1/2 c About Time vanilla whey isolate

1/4 c coconut oil

3 T unsweetened almond milk

1/4 c water

1/2 t salt

1/4 t baking soda

Preheat your oven to 350 degrees. Mix all dry ingredients together in a bowl. Add the coconut oil and blend in with a pastry blender. Add the water and almond milk. Bring product together with your hands. Mix will be wet. Form into a ball and wrap in a sandwich baggie or saran wrap. Place in the refrigerator for 15-20 minutes. Remove from Refrigerator and plastic and place on saran wrap. Cover with another piece of saran wrap. roll out just enough to cover bottom of pie dish and slightly up the sides. Bake 20 minutes or until browned. cool

While crust is baking, make the filling:

1/4 c Greek Cream cheese

1/2 c Greek Plain Yogurt 2 Stevia packets

1 t vanilla extract

Blend together with a hand mixer until smooth. Fold in:

1 scoop About Time Strawberry whey isolate

1 nectarine, seed removed and chopped fine

Place in refrigerator until needed.

Slice 2 more nectarines into wedges for garnish

coconut whipped cream:

1 can full fat coconut milk (always store these in the refrigerator), not the water in can

1 packet Stevia

1 t vanilla extract

Place items in a chilled mixing bowl with a chilled wire whisk attachment. Whip in mixer until thick

Place filling in the crust. Top with wedges of nectarines. Top with coconut cream. Place in refrigerator until ready to serve

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