Lemon-Cream Pie with Cookie Crust – Cuisine Soleil

Ingredients

• For the crust and cookie topping
• 1 1/2 cups buckwheat flakes
• 1/2 cup sorghum flour
• 1/4 cup tapioca starch
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegan buttery spread, plus more for the dish
• 3 tablespoons nondairy milk
• 1 teaspoon vanilla extract
• For the lemon filling
• 3/4 cup water
• 1/3 cup granulated sugar
• 2 teaspoons lemon zest
• 1/8 teaspoon salt
• 1/2 cup lemon juice
• 3 tablespoons cornstarch or tapioca starch
• 1 teaspoon vegan buttery spread
• For the vanilla pudding
• 2 cups nondairy milk, divided
• 1/4 cup cornstarch or tapioca starch
• 1 1/2 tablespoons vanilla extract
• For the whipped cream
• 1 (14oz) can full-fat coconut milk, refrigerated for at least 24 hours
• 1 tablespoon icing sugar