Make the Cashew Cream

Cup of Yum
1. In a large glass bowl, measure out the cashews.
2. Pour water over the cashews, making sure to completely cover them. (I like to add 1-2" above the cashews because they will soak up some of the water.)
3. Soak the cashews for 2+ hours.
4. When the cashews have soaked, drain, and set the cashews aside.
5. In a blender, combine the soaked (and drained) cashews, lime juice, maple syrup and water. 
6. Blend until smooth, then set aside.

Make the Graham Cracker Crust

1. Preheat the oven to 350°F. Grease a pie dish, and set aside.
2. In a large bowl, mix together the Graham cracker crumbs and sugar. Stir in the melted coconut oil.
3. Press the mixture into the prepared pie dish, and press firmly to form a crust.
4. When the crust is evenly distributed, pop into the oven and bake for 20 minutes, or until the crust has firmed and set.
5. Let cool, and set aside.

Make the Coconut Whipped Cream

1. In a cold glass bowl, whip together the coconut cream, lime juice and powdered sugar with a hand mixer or a stand mixer.
2. Beat until soft peaks form, then cover with plastic wrap, and chill until ready to use.

Make the Filling + Bake the Pie

1. In a large bowl, whisk together the lime juice, cashew cream and granulated sugar. Add the egg yolks and the lime zest, mixing until combined.
2. Pour the filling into the pre-baked pie crust, then transfer into the preheated oven, baking for 60 minutes, or until the filling is firm.
3. Cool the pie to room temperature, then cover with plastic wrap and chill for at least 2 hours.
4. Enjoy the pie cold with Coconut Whipped Cream!