This pie is irrational because it is raw (no oven required). It also doesn't contain ANY of the traditional ingredients like flour, butter, eggs, cream, cane sugar, and shortening.
It's decadently rich, creamy, delicious and GOOD FOR YOU, too! It's all organic, vegan, gluten-free, dairy-free, soy-free and low glycemic (cane sugar-free), but the best part: Full, rich, velvety, creamy chocolately goodness. YUM!
Step 1: Soak Your Cashews (optional)
First, start soaking the cashews. Use filtered water, if you have it, as the nuts will be drinking in this liquid. This step is optional, but it makes for a creamier texture. The soaking softens the nuts and removes any tannins (bitter taste). Cashews don't require a lot of soaking - no more than 10-20 minutes, as they are already soft and creamy.
NOTE: Always use raw, unsalted nuts in raw recipes. Any roasted or salted nuts are devoid of all the good nutrients and the texture will be grainy, rather than creamy!
Step 2: Melt the Coconut Oil
Next, start melting the coconut oil. Coconut oil is 'solid' when you buy it; but not to worry - it has a very low melting point.
To melt the oil, I use a metal measuring cup as it's a good heat conductor. If you don't have metal, use glass or silicon (avoid plastic). Boil a cup or so of water, pour it in a bowl and set the metal cup into the hot water as shown above. Make sure to melt the oil needed for the chocolate topping at the same time (3/4 cup is enough for the filling and the topping).
NOTE: Be sure to use Extra Virgin coconut oil - unrefined. This means it's pure and the good stuff (nutrients) is intact. The texture will also be more creamy. Creamy is the operative word in this pie :) Also - move away from using plastic for melting, cooking, or storing anything you eat or drink, as it gives off PBA (don't recall the long chemical name) which is toxic.