This is a win!  It is also just a treat on Paleo…I wouldn’t suggest eating it every day.  It kind of mixes a meringue pie with a berry crisp…I love this marriage of two recipes!

CRUST:
2 cups walnuts, raw and unsalted
1 cup sunflower seeds, raw and unsalted
1/4 cup unsweetened coconut flakes
3T butter, organic and unsalted
1T raw honey

FILLING:
3 cups fresh blueberries
1T lemon juice
1T cinnamon
1/3 cup coconut crystals
1T arrowroot
1T coconut flour
1/4 tsp sea salt

MERINGUE:
3 egg whites, room temperature
1/4 cup coconut crystals
1/8 cup raw honey

Place walnuts and sunflower seeds in a food processor and grind down to rough meal.  Mix together with remaing crust ingredients.  Refrigerate for 1 hour.

Preheat oven to 350.  Press crumb mixture in the bottom and sides of a 9″ pie plate.  Bake for 15 minutes.

Combine all of the filling ingredients.  Spoon into cooked pie crust.  Bake for 15 minutes.

Beat egg whites in a metal bowl.  Gradually add the coconut crystals.  Gradually add honey.  Continue to beat mixture until stiff peaks form.

Spread the meringue over the top of the pie to the edges, sealing the edges.  Bake for an additional 5 minutes until the peaks are browned.

Cool for 15 minutes before serving or refrigerating.  Enjoy!