Pulse nuts, coconut oil and salt together in a food processor. Add a splash of water to help it blend. (Optional, for sweetness: add in 1-2 medjool dates). Press into a standard size pie plate.
To make the pudding:
Refrigerate a can of coconut milk overnight. Scoop out the solid coconut cream from a can of coconut milk into a small mixing bowl and whip with a hand mixer until smooth. Set aside.
In a large mixing bowl, whisk cashew butter, lemon juice, zest, stevia, and vanilla until smooth. (*do NOT use a blender or food processor or it can make the texture strange)
Fold in the coconut whipped cream. Optional: add in ¼ cup full-fat coconut milk for a lighter, fluffier pudding. I liked it better without, but both are good :)
Taste and adjust for sweetness and lemony-ness, adding more stevia or zest, if needed.
Pour over crust. If you have a spoonful of cream leftover, swirl it around if you're feeling fancy. Then chill pie for 3-4 hours until set.
To make the coconut whipped cream:
Refrigerate a can of coconut milk overnight.Scoop out the solid cream into a mixing bowl (save the water for a smoothie!) Add vanilla and stevia and whip with a hand mixer for about 30 seconds until fluffy and smooth.
Decorate pie with whipped cream (I used a small ice cream scoop)
Garnish with lemon twists/wedges, sliced fruit, extra zest or chopped nuts. Enjoy! :)
Video
Notes
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).Note: I prefer the version WITHOUT the extra coconut milk added. And I liked it better with LOTS of fresh lemon zest. I highly recommend a microplane. There's no comparison in the ease of zesting compared to my old zester. I love mine!