Paleo Lemon Cream Pie

4 fl oz Lemon Juice
8 serving Cashew Nuts, Raw (1/4 cup)
2 tbsp Bob's Red Mill Coconut Flour
8.50 serving gelatin unflavored powder ~ knox 1/2 tsp 1.6g
4 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
2 cup Honeyville Almond Flour
1 tbsp Y.S. ORGANIC BEE FARMS RAW HONEY
4 tbsp Y.S. ORGANIC BEE FARMS RAW HONEY
8 tbsp Y.S. ORGANIC BEE FARMS RAW HONEY
3.4 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 tbsp Vanilla Extract

Soak cashews to soften for 1 hour before blending in hot water . Drain water add cashews to blender

Pre Heat 350 Crust Mix all ingredients for crust .Mix until looks like coarse meal.. Pour into pie pan. Cook until brown . Cool completely.
Filling- Add Lemon juice and Zest and 1/2 can coconut milk in a saucepan. Sprinkle Geletain on top to soften .Add cashews and remaining coconut milk , honey,vanilla to blender.Blend til creamy. Set aside.
Heat lemon juice and gelatin until gelatin resolves stirring a lot.Cool 5 mins.Then add to blender and blend well . cool 30 mins.Pour into cool crust . Cover with plastic and refrigerate for 6 hours better overnight to firm up..Open can of coconut milk the has been chillin in Frig.Scoopcream pour in bowl . Add honey and gelatin to bowl until peaks form . Spread over cooled pie and serve.
This recipe uses 2 cans of Full Fat coconut milk . One can chilled over night in refrigerator for the topping

Serving Size: 12