Zesty Vegan Lemon Pie with a Nutty Crust and Maida Flour

1.Preheat your oven to 350°F (175°C).

2.In a mixing bowl, combine maida flour, oats, melted coconut oil, agave syrup, and salt. Mix until well combined and crumbly.

3.Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake in the preheated oven for 10-12 minutes or until lightly golden. Remove from oven and let cool.

4.In another mixing bowl, whisk together the fresh lemon juice, lemon zest, coconut milk, cornstarch, agave syrup, vanilla extract, turmeric, and salt until smooth.

5.Pour the lemon filling into the cooled crust, smoothing the top with a spatula.

6.Bake the pie for an additional 25-30 minutes, or until the filling is set and slightly firm to the touch. Remove from the oven and let it cool to room temperature.

7.Once cooled, refrigerate the pie for at least 2 hours to allow it to set completely before slicing and serving.