Preheat oven to 350 degrees.
Spray an 8x8 pan with cooking spray or line with parchment. We recommend a glass or light aluminum pan over dark nonstick pan to prevent the crust from getting brown while baking.
Mix all of the crust ingredients together with a fork. The mixture will be a smooth dough, but a little looser than traditional dough.
Moisten your hands with water and spread it out into the pan.
Bake the crust for 10 minutes. Remove from the oven and allow to cool while you prepare the filling.
In a large mixing bowl whisk together all ingredients until smooth. Pour into the parbaked crust and bake for 40-45 minutes or until no longer jiggly.
Cool completely then cover with plastic wrap. You want the plastic wrap to touch the top of the pie bars and make a nice seal. This helps a skin not to form on your pie.
Refrigerate for 7-8 hours or over night.
Serve chilled with coconut whipped cream, powdered sugar and a dust of cinnamon or pumpkin pie spice.
Store in the refrigerator for up to 1 week.