Preheat oven to 350 degrees F.  Make the crust.  In a medium bowl, stir together almond and hazelnut flours, tapioca, and sugar until well combined.  Stir in the olive oil until the mixture begins to clump together, adding more oil as necessary.  Pour into a 9 inch pie pan and press into the bottom and up the sides.  Bake 15-20 minutes until fragrant and golden brown.  Set aside to cool.

Make the pudding.  In a medium saucepan, stir together milk, cinnamon, ginger, cardamom, pepper, cloves, and espresso.  Scrape the vanilla bean and add the scrapings and the bean to the pan as well.  Stir in the sugar.  Place the pan over medium heat and cook, stirring frequently until the sugar dissolves and the mixture comes to a simmer.

Meanwhile, in a medium bowl, whisk together the egg yolks and tapioca starch.  When the milk is simmering, remove it from the heat and slowly add about 1/3 of the milk to the egg mixture while whisking constantly.  Once this is done, add the egg mixture to the pot with the rest of the milk mixture and place over medium low heat.  Cook until the pudding thickens considerably, 2-4 minutes.  Pour into a medium bowl and stir in the coconut butter until emulsified.  Cover with plastic and refrigerate until completely chilled.

When ready to assemble the pie, make the meringue.  In a medium saucepan, cook the honey over medium heat, stirring frequently until it comes to a boil.  Boil for 5 minutes, continuing to stir occasionally.

Meanwhile, place the egg whites in the bowl of a stand mixer and beat on medium high until frothy.  Add the cream of tartar and beat until they reach stiff peaks.  Once the egg whites are beaten and the honey is boiled, turn the egg whites on medium low and slowly stream in the boiling hot honey.  Once all the honey has been added, turn the mixer up to medium high and beat for 10-15 minutes until the mixture is glossy, voluminous, and cooled to room temperature.  Beat in the vanilla.

Assemble the pie.  Pour the pudding into the crust.  I do recommend pushing it through a fine mesh sieve first to remove any clumps of spice, tapioca, or egg.  Top with the meringue, using a spoon to make swooshes.  Place the pie under the broiler, keeping a very close eye, until it is golden brown.  Serve immediately or store the pie in the refrigerator for up to 2 days.