Preheat your oven to 350°F. In a large bowl, mix all the ingredients listed for the crust with a spatula until the mixture resembles coarse meal. Don't over mix. Press crumbs on the bottom and sides of a 9-inch pie dish, and bake until the edges and center start to brown. Cool completely on a cooling rack.
Lemon Cream Filling
Add the lemon juice and zest, and ½ the can (201.5ml) of coconut milk to a saucepan. Sprinkle the gelatin on top and set aside to allow the gelatin to soften.
In the meantime, add the cashews, remaining (201.5ml) coconut milk in the can, honey, and vanilla to a blender and process for a minute or two, or until the mixture is very creamy and smooth. Set aside.
Now heat the lemon mixture in the saucepan over medium heat until the gelatin dissolves, stirring frequently with a spoon. Allow it to cool for 5 minutes, then add it to the blender along with the cashew mixture, and blend again to combine everything. Let lemon cream filling cool in the blender for 30 minutes, then pour it over the cooled crust. Cover with plastic and refrigerate for a minimum of 6 hours or overnight to allow it to set.
Dairy-free Whipping Cream
Open the can of coconut milk that has been chilling overnight being careful to not shake the can. Scoop the coconut cream that has risen to the top into a large bowl. Discard the water on the bottom of the can.
Add the honey and gelatin to the bowl and whisk with an electrical hand or stand mixer until stiff peaks form. Spread the cream over the cooled pie and serve.
*Important: soak the cashews in hot water in a large bowl for about an hour. This will soften the cashews and make them easier to blend. Discard the water and add just the cashews to the blender in step 2 of the Lemon Cream Filling above.Store pie in the fridge covered with plastic wrap or tinfoil.If you have any extra lemon cream, fill an ice cube tray with the cream and place some lolly pop sticks in the center and freeze it (watch my video above for more info).