Lemon-Cream Pie with Cookie Crust

Ingredients

• 1 1/2 cups buckwheat flakes
• 1/2 cup sorghum flour
• 1/4 cup tapioca starch
• 3/4 tsp. xanthan gum
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 cup granulated sugar
• 1/2 cup vegan buttery spread, plus more for the dish
• 3 tbsp.s nondairy milk
• 1 tsp. vanilla extract
• 3/4 cup water
• 1/3 cup granulated sugar
• 2 tsp.s lemon zest
• 1/8 tsp. salt
• 1/2 cup lemon juice
• 3 tbsp.s cornstarch or tapioca starch
• 1 tsp. vegan buttery spread
• 2 cups nondairy milk, divided
• 1/4 cup cornstarch or tapioca starch
• 1 1/2 tbsp.s vanilla extract
• 1 (14oz) can full-fat coconut milk, refrigerated for at least 24 hours
• 1 tbsp. icing sugar