After rolling out the crust, I peeled one sheet of parchment off and drape that side over my rolling pin.—parchment side up while holding over the pi plate I removed the other sheet of parchment and eases it into the pan. I hope this helps.

By far the best low carb pie I have made! It was a lot of steps and I cut corners but it was fabulous!

I used stevia - used half of the measurements listed in the recipe for the stevia and it was perfect. No weird aftertaste and not bitter at all.

It doesn’t have a strong coconut taste at all, it’s a very light refreshing cream pie and if I hadn’t added toasted coconut then my husband said he wouldn’t have ever thought it was a coconut pie so maybe next time I’ll add some coconut flavor but honestly…. It was perfect for me.

I want to use this as a base for a banana pudding and maybe even chocolate pie - it was just that wonderful.

Great tip! Thanks so much for sharing!

When I finish rolling out the dough I take a flexible cutting board & slide it under the parchment paper… then pick the whole thing up & flip…that helps to loosen the parchment paper. Then take the top layer of parchment off (it should come off easily after flipping). With the flexible cutting board still underneath the 2nd piece of parchment paper & the crust…put the pie plate on the crust(upside down of course), pick up the cutting board with crust on it and pie plate…. Flip over….and voila…..crust is in the pie pan! Sounds much more complicated than it is…..it’s an easy peasy way to get the crust in the pan! Hope this helps.

Glucomannan should work. I've used it in similar pudding fillings.

Yes! Freezing in individual slices is a great way to thaw a piece at a time later.

I have a small pastry roller that I use after inverting the crust into the pan. But when I can't find that tool, I just use my fingers to press any cracks back together.