Preheat oven to 350 F. Line a pie plate with olive oil nonstick spray and parchment paper

Mix the crust ingredients in a large bowl and knead for 1 minute to form the dough.

One handful at a time, press the crust into the pan and make sure to make it as thin as you can, especially where the bottom meets the edge.

In a large bowl, whisk together all of the pie filling ingredients. Whisk aggressively for a few minutes until fully combined.

Pour the filling into the crust, until it reaches the very top of where the crust is, but does not overflow.

Bake the pie for about 50 minutes until the filling just slightly still jiggles in the center when you tap it, but a tester comes out mostly clean.

Allow to cool for at least an hour before serving.

Slice and top with freshly grated nutmeg and coconut cream