Blueberry Coconut Cream Pie

For the crust:
1 bag shelled pecans, ground
1/4 cup butter, melted
2 tsp. cinammon
1/3 cup sugar

Mix the sugar, cinnamon & ground nuts. Add the butter and stir until mixed
Press into a pie plate. Bake @ 350 for 10-15 minutes until it smells done. 

For the coconut cream filling:
1 can coconut milk
1 1/2 tablespoons arrowroot powder
4 tablespoons sugar
1/2 cup shredded sweetened coconut

bring the coconut milk and sugar to a boil, stir in the arrowroot and stir until thickened like pudding, remove from heat and stir in shredded coconut. 

For the blueberry topping
1 1/2 cups fresh blueberries
1/3 cup sugar
2 tablespoons arrowroot powder
1/4 cup water

Heat the blueberries, sugar, water to a boil. Stir in the arrowroot until thickened. 

After the pie crust is cooled, pour the coconut cream in first and top with the blueberries. Slice & enjoy!!