Vegan Coconut Cream Pie (Gluten Free) — Will Frolic for Food

For the crust Preheat the oven to 350F. Lightly oil a 9" tart pan with coconut oil. Set aside.In the bowl of a high powered blender OR a food processor fitted with an S blade: combine the pistachio nutmeats, coconut, and oats.Grind until you have a semi-fine flour blend.Add the maple syrup, coconut oil, and sea salt. Blend until the mix comes together as a malleable dough.Scrape the dough out into your tart pan. Fold in any flour in the blender / food processor that might not have incorporated.Press the dough into the tart pan evenly, pressing it up the sides of the pan to create your crust edges. Prick the bottom of the crust all over with the tines of a fork.[i]If you're working in a very warm environment (over 80F) you might want to set the crust in the freezer for 10 minutes to firm it up before baking.[/i]Bake for 15 minutes, until golden at the edges.Remove from the oven and let cool completely. For the filling Add the cashews to a small sauce pot and add enough water to cover.Simmer the cashews for 20 minutes, until soft enough to easily cut with the edge of a fork.Drain the cashews, discarding the water.Add the softened cashews to the bowl of a high powered blender (or food processor). Add also the coconut cream, dates, vanilla, and coconut oil. Blend on high until the coconut cream filling is totally creamy and emulsified. You may still see some tiny specks of date.Spoon the filling into the (cooled) pie crust.Set the pie in the freezer and freeze for 6-8 hours up to overnight, until the filling is firm. If freezing overnight you may want to wrap your pie in cellophane to protect it from ambient scents, which will affect the flavor.To serve, let thaw 5 minutes. Top with toasted coconut. Eat immediately.