Instructions

Prepare the Crust:
1. In a food processor, combine almonds, dates, and shredded coconut. Process until the mixture is finely ground and sticks together when pressed.
2. Press the mixture firmly into the bottom of a pie dish or tart pan. Refrigerate while preparing the filling.

Make the Filling:
3. In a saucepan, combine coconut milk and maple syrup. Heat over medium heat until warm.
4. In a small bowl, mix cornstarch with a couple of tablespoons of the warm coconut milk to create a slurry.
5. Add the slurry to the saucepan and continue to cook, stirring constantly, until the mixture thickens.

Add Pistachio Cream:
6. Remove from heat and stir in the vegan pistachio cream, vanilla extract, and sea salt until smooth.

Assemble the Pie:
7. Pour the filling over the chilled crust and smooth the top.
— Refrigerate for at least 4 hours, or until set.

Decorate and Serve:
8. Before serving, garnish with chopped pistachios and fresh mint leaves if desired.