How to Make a Creamy Coconut Vegan Pie

Steps
Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, melted coconut oil, and maple syrup. Press the mixture into a greased 9-inch pie dish to create the crust. Bake for 10-12 minutes, or until golden brown. Set aside to cool.
Drain the soaked cashews. In a blender, combine the cashews, coconut cream, agave syrup, cornstarch, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
In a separate bowl, whip the solidified coconut milk from the can using a hand mixer until light and fluffy. Gently fold the whipped coconut milk into the cashew cream mixture until well combined.
Stir in ½ cup of shredded coconut into the filling mixture. Pour the mixture into the cooled almond crust. Smooth the top with a spatula. Sprinkle the remaining shredded coconut over the pie.
Place the pie in the refrigerator to set for at least 4 hours or overnight. Serve chilled, topped with a dollop of coconut whip and toasted coconut flakes.