Whisk all the ingredients together in a large bowl and pour into the prepared, cooled pie crust.
Lightly tent the pie with tinfoil so the crust doesn't further brown and place into the oven. Bake until the center just has a little jiggle, and a knife inserted an inch from the crust comes out mostly clean, about 1 hr-1hr 20 minutes. The center will puff up, that's normal.
Let the pie cool on the counter COMPLETELY for 2 hours, then refrigerate for at least 1 hour. *
Serve with coconut whipped cream (if desired) and DEVOUR!
Video
Notes
*The pie CAN be served at room temperature, but the crust is a little flakier and better if its refrigerated and served right from the refrigerator.PIE CRUST RECIPE. **I made it completely without the monkfruit so feel free to skip it in the pie crust recipe!