Vegan Key Lime Pie

• Crust:
• 1 1/4 cups graham cracker crumbs (about 1 sleeve graham crackers)
• 1/4 cup (4Tbsp) vegan butter, melted (such as Earth Balance)
• Filling:
• 1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
• 3/4 cup light or full fat coconut milk, well shaken
• 1/4 cup coconut oil, melted
• 3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
• 1/3 - 1/2 cup agave nectar (depending on preferred sweetness)

1. Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners.
2. Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
3. Distribute evenly among muffin tins and press down with a glass or spoon to flatten.
4. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
5. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
6. Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
7. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.
8. Top with vegan whipped cream

crust, graham cracker crumbs, butter, filling, cashews, light, coconut oil, zest

Taken from www.epicurious.com/recipes/member/views/vegan-key-lime-pie-52833091 (may not work)