Gluten-free, Vegan, Serves 10

Crust:

• 5 oz Gluten-free vegan gingersnaps
• 1 cup walnuts
• 3 Tbsp Brown Coconut Sugar
• 4 Tbsp melted Vegan Butter

Filling:

• 1 Cup Coconut Sugar
• 4 Tbsp Cornstarch
• pinch of Sea Salt
• 1/2 Cup Cashew Yogurt Plain
• 1/4 Cup Lemon Juice
• 1 1/2 Cups Pink or Red Grapefruit Juice Fresh!
• 5 Tbsp Vegan butter divided
• 2 sheets of Agar

Directions:

Preheat the oven to 350 degrees F. Put the gingersnaps, walnuts, and sugar into a food processor until finely ground. Add in melted butter and pulse until it starts to combine. Push the crust into a pretreated 9-inch pie plate/pan making sure to build up the sides too. Bake for 10-12 minutes and set aside to cool. Into a heavy saucepan add sugar, cornstarch, salt, and yogurt. Mix ingredients well and whisk in the juices. 

Heat the mixture on medium heat, stirring constantly, until it comes to a boil. Add in Agar and cook at a boil for one minute exactly. Remove from heat and whisk in the butter pieces one at a time. Strain the filling through a mesh strainer if desired and fill the pie shell immediately. Let cool and refrigerate, uncovered, for at least 4 hours.