NOTE: You can either make a batch of my whole wheat pie crust (use half the batch for 1 pie) OR you can grind up the following like I did. It's higher in fat, sugar and calories, but it's a good grain free option for a once-in-a-while treat. And it's darn tasty!
Preheat oven to 350 F.
Combine all the filling ingredients in a large mixing bowl and blend until smooth. If you don't have an immersion blender, you may want to do this in parts in a food processor or regular blender. You want this well mixed.
Blend in a food processor and press into your pie pan.
Bake crust for 15 -20 minutes.
Cool the pie crust a bit, and then pour the filling into the crust.
Bake at 350 F. for about 1 hour and 15 minutes. Check the top of the pie and crust at the 30 minute mark and every 15 minutes thereafter to be sure you don't need to cover loosely with foil to keep things from getting too brown on top.
Cool your pie enough to get it into the fridge and chill overnight (Or at least for 4 hours).
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.