Preheat oven to 375 degrees Fahrenheit.
Refrigerate your coconut milk at least 2 hours if not overnight.
To begin, spray your springform pan lightly with a cooking oil. Line the bottom with parchment paper, and then cut out parchment to separately line the sides of the pan. This will make it much easier to pull out the cake when it’s done.
Preheat oven to 375 degrees Fahrenheit.
Refrigerate your coconut milk at least 2 hours if not overnight.
To begin, spray your springform pan lightly with a cooking oil. Line the bottom with parchment paper, and then cut out parchment to separately line the sides of the pan. This will make it much easier to pull out the cake when it’s done.
In a food processor on high speed, combine the graham crackers, sugar, and sea salt. In a slow stream, add the butter, which should make the mixture firmly moist, but not runny. Mold the graham cracker crust mixture to your springform pan. Bake in the oven for 10-12 minutes and cool for 5-7 minutes.
While your crust is baking, use a vitamix to combine all the ingredients for the filling, starting with the chilled coconut milk, adding in the cashews, sugar, coconut oil and agave. Add in the limes last, as this will be to taste, reserving the zest on the side. This is the only ingredient besides the cream that will not go in the filling.
After your graham cracker crust is cooled, pour your filling into the spring form pan on top of the crust, and refrigerate for at least 2 hours, or alternatively overnight. The filling should be set firm.
About 20 minutes before you serve the pie, hand whip the heavy cream for about 5-7 minutes in a metal bowl with metal whisk. Top the pie with the whipped cream and top the cream with the lime zest. Refrigerate until you are ready to serve.
