Grind nuts coarsely in a food processor by pulsing for about 5-10 seconds.
Add remaining ingredients and pulse just until a fine crumb mixture forms and the crumbs stick together. (Add a splash of water if it needs help blending.)
Press crust *very* firmly into a pie plate so it's compact and holds together.
Optional: spread on a thin layer of melted dark chocolate. Freeze crust while you prepare the filling.
To make the filling:
Use cans of coconut milk or coconut cream that have been refrigerated a minimum of 24 hours. Carefully scoop out only the solid cream into a glass measuring cup and fill with 1 ½ cups of cream.
Add cream and remaining ingredients to a large bowl and whip with a hand mixer until combined. Taste and adjust with more sweetener or salt if needed.
Spread cream over the crust and chill the pie for a minimum of 2 hours to set.
Enjoy with a dollop of whipped cream (recipe below), chocolate shavings and chopped peanuts.
Notes
To store: Keep refrigerated for up to 5 days or frozen for 1 month (without garnishes). Keep in an airtight container for best freshness.To make homemade powdered monkfruit, blend classic granules in a small blender for 10 secondsIf you use Lakanto brand powdered monkfruit, use only 1 Tbs and adjust to taste.