Add the pistachios to a high-speed blender or food processor and blend/process the pistachios until they look like flour. Do not over grind. (See notes in ingredient section of post above for more on pistachio flour.)

Add the coconut oil to a microwave-safe bowl, microwave it for 30 seconds to melt it.

Then stir it into the ground pistachios with the sweetener.

Press the pistachio mixture firmly into a 9.5 inch pie pan with your hands or the back of a spoon.

Make sure to chill a can of coconut cream for 2 to 4 hours, preferable overnight.

If you do not have a roast beet, then roast one until soft. Usually baking it at 400 degrees for 45-55 minutes is enough.

Melt the white chocolate in a microwave safe bowl. Microwave it at 30 second intervals. it took me 2 rounds of 30 second intervals.

Roughly slice the roasted beet and add it to a blender along with the melted white chocolate, the solid coconut cream (not any of the liquid), cardamom, ginger, vanilla, salt, and sweetener. Blend until smooth.

Pour the filling over the crust and smooth the top. Or, use a fork and dribble a design through the top. Then, cover the top with plastic wrap.

Freeze. Freeze for 4 hours or overnight, until firm.

Rest and slice. Take the pie out of the freezer, let it sit on the counter for 5 minutes, then slice.

Enjoy quickly. Eat within 30 minutes, or return the slices to the freezer until you are ready to enjoy them.