Ingredients:

Cream Filling

1. ⅔ cup water
2. 1 teaspoon agar powder (1 tablespoon flakes)
3. ½ cup cashew nuts
4. ¼ cup honey
5. ½ cup pineapple juice
6. ½ teaspoon salt
7. Water to equal 2 cups total mixture
8. 1 cup frozen blueberries

Directions:

1. Make and bake a Crumble Nut Crust.
2. Place water and agar in a saucepan and bring to a boil.  Reduce heat and simmer for 1-2 minutes.
3. Place agar mixture in blender along with remaining ingredients, except extra water.  Blend for about 2 minutes until smooth.
4. Turn off blender and add water to equal 2 cups total mixture.  Blend briefly to mix.
5. Pour into baked 9 inch Crumble Nut Crust and place in refrigerator for 1 hour.
6. After it sets up, make the surface rough by scoring with a fork (or topping will slide when served).
7. Top the pie with 1 cup frozen blueberries and then coat with the Blueberry Topping and Glaze