Low carb sugar free chocolate coconut pie

Crust:
1 cup of coconut flakes
3 tbls of butter or coconut oil
1 tbls of sweetener

Filling:
1 1/2 cups of coconut milk
1/2 Heavy whipping cream
1/2 cup of cocoa
1/2 cup of erythritol
1/4 cup of splenda essentials
1 cup of coconut flakes
dash of salt
1 tbls of butter
1 tsp of vanilla
2 eggs

Heat oven to 350, put your butter or coconut oil in your pie pan and place in the oven to melt, once melted add your coconut flakes and sweetener and press into the pan and bake until browned.

In a medium saucepan add you sugars and cocoa, and salt and blend, then add your milks and eggs and stir constantly until it comes to a good boil, let it boil for a good 5 minutes and then turn off heat and add your butter, vanilla, and coconut flakes.  Once it is cooled, add it to your pie filling and chill