Sugar-Free Mocha Cream Pie

2 cups heavy whipping cream
1/4 teaspoon white stevia powder
1.25 cups unsweetened carob chips or grain sweetened chocolate chips
2 teaspoons ground coffee
3/4 cup water
1 level teaspoon agar flakes (also known as kanteen -available in health food stores)
1/8 teaspoon white stevia powder
9-inch pie crust or graham cracker crust
toasted, shredded coconut for garnish

1. place 1 cup of the cream and 1/4 teaspoon stevia in a 2-quart pot over medium heat. As the cream begins to warm, gradually add the carob chips and stir until they have melted.

2. Add the coffee, water, and agar to the pot, and increase the temperature slightly, Stirring constantly, bring the mixture to a gentle simmer, and cook until it is smooth. Remove from the heat and let cool to room temperature.

3. Place the remaining cream and 1/8 teaspoon stevia in a large mixing bowl. Using an electric mixer, beat the mixture until soft peaks form. Do not over-beat.

4. Fold the cooled carob mixture into the whipped cream, blending carefully but thoroughly. Pour the filling mixture into the crust and refrigerate for at least one hour.

5. Before serving, garnish with toasted coconut.