Lemon Cream Pie

Instructions

1. Step 1 Preheat oven to 350°F. Mix all the crust ingredients together in a bowl until well combined. Press the dough into a 9-inch pie dish and bake until the edges and center start to brown. Remove from the oven and let it cool

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2. Step 2 In a saucepan, add the lemon juice, lemon zest, and half of the coconut milk. Sprinkle the gelatin on top and allow to soften

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3. Step 3 In a blender, add the cashews, remaining coconut milk, honey, and vanilla. Blend until very creamy and smooth

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4. Step 4 Heat the lemon mixture over low-medium heat until the gelatin is dissolved. Cool for 5 minutes and then add to the blender with the cashew mixture. Blend until smooth

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5. Step 5 Allow mixture to cool, then pour into the cooled pie crust. Refrigerate for at least 6 hours or until set

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6. Step 6 To make the whipping cream, open the can of chilled coconut milk and scoop out the thick cream on top. Whip the cream with a hand mixer until fluffy. Add the gelatin and honey and whip until well combined

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