Carob Cream Pie with Crust

CAROB CREAM PIE with Crust
Cream the following ingredients in a blender:

1 cup of cashews
1 quart of soymilk or nut milk of choice (start with a 1 ½ cups of the milk, cream the cashews, then add the rest of the milk)

Add the rest of the ingredients to the blender and blend:

½ cup honey
½ cup of shredded coconut (optional)
6 T. arrowroot or cornstarch
¼ cup carob powder
½ tsp. sea salt
½ tsp. vanilla

Put in a saucepan on medium heat, stirring constantly until thicken.
Pour into container of choice, cool slightly, then put in the refrigerator to chill.
Cool slightly and then pour into a prebaked pie shell.
Chill and serve.
(Taken from the cookbook Ten Talents)

Basic Pie Crust
Mix the following in a bowl or food processor:

¾ cup brown rice flour
1/3 cup almond butter
1/3 tsp. salt
Then add and mix well:
3 – 4 T. water

Form a ball and roll out in your pie plate or casserole dish, whichever you choose to use. No need to grease, this will not stick to the dish.
Prick with a fork and bake at 350° for 15 minutes.