Paleo Chocolate Mint Cream Pie

PREHEAT the oven to 350°.
GREASE a pie pan lightly and set aside.
WHISK together the butter and egg white in a large mixing bowl. 
ADD the cake mix and stir vigorously until smooth and evenly combined
GATHER the dough into a ball and let it sit for 5 minutes (it will become firmer and more workable)
TURN the dough out onto a piece of parchment paper, cover with another piece and roll out into a disc. 
TRANSFER the disc carefully into the prepared pie plate and use the heel of your hand to gently press the dough into the pan. Pinch the edges to finish.
COVER with a fresh piece of parchment paper and fill the crust with pie weights or dried beans. This will prevent the crust from rising too much
BAKE for 45-50 minutes until the edges start to firm up, then remove the beans or weights and parchment and bake another 10-20 minutes until the crust is firmed up throughout
ALLOW the crust to cool while you make the filling: in the bowl of a food processor fitted with the “s” blade, puree the avocados and coconut cream until smooth. Add the stevia, matcha, peppermint extract and salt and process for a few minutes to combine.
ADD the gelatin and puree until smooth.
POUR the filling into the baked and cooled pie crust and smooth into an even layer.
TRANSFER to the refrigerator for 2-4 hours until the crust has firmed up.
SERVE immediately.