Preheat oven to 350 degrees Fahrenheit (176 Celsius)

In a Food processor, combine your almond flour, bacon fat, and egg (the bacon fat has to be a solid)

Pulse in your food processor until your dough forms a ball

Press your dough evenly into a 9 inch pie dish

Bake for 10-13 minutes

Let cool and then place in the refrigerator to prepare for your filling

In a stand mixer, or large mixing bowl place the cream from the can of coconut milk and whip until you have coconut milk whipped cream

Combine your coconut oil, bacon fat, bananas, honey, cocoa powder, vanilla and bacon bits in a high speed blender like a blendtec or vitamix and blend

Pour this into your coconut milk whipped cream and fold in by hand ensuring an even distribution and mixing of all ingredients

Pour your filling into your cooled pie crust and place in the refrigerator overnight to set

Remove from the refrigerator and garnish with extra bananas, bacon bits, or coconut milk whipped cream to your liking and serve

Keep pie chilled and covered in the refrigerator