Preheat oven to 375F.

In a food processor, combine graham crackers, coconut sugar, and melted ghee.

Process until very fine and pinch together when sticks.

Press into the bottom of a 9.5 inch pie dish, ungreased.

Bake for 12 minutes, let cool for 30 minutes. Lower the oven heat to 350F.

While crust is cooling, in a large bowl whisk together eggs, lime juice, maple syrup, lime zest, and sifted coconut flour.

Pour into cooled crust and bake for 22-25 minutes or until center is no longer jiggly. It can wiggle a little, just not 'wet' looking.

Let cool on stove for 30 minutes, then place in fridge for at least 2 hours or overnight.

Add a layer of defrosted whipped topping and add lime slices, zest, and reddiwhip for topping.