Dairy Free Key Lime Pie

Make the Cashew Cream
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!