Tangy Lemon Pie

Crust:

1 cup almonds

¾ cup unsweetened coconut

2 Tbsps honey

1 tsp lemon zest (optional)

Pinch of salt (optional)

Process almonds and coconut together in a food processor until finely ground add honey until mixture sticks together a bit.
Press into a baking dish and set aside.

Pie filling:

½ cup cashews

3 Tbsps lemon juice

2 Tbsps honey

1 tsp vanilla extract

½ cup water

¼ tsp salt

⅓ cup cornstarch

2 ½ cups pineapple juice

¼ tsp lemon extract or lemon zest

Pour 2 cups of pineapple juice in a medium sauce pan and bring to a boil.
Place all other ingredients in a blender and blend until smooth.
Pour blended mixture into boiling juice and stir until thickened.
Pour mixture on top of prepared crust and refrigerate.
Garnish with non dairy whipped topping, fruit, or granola.