Preparation

• Preheat the oven to 350 degrees. Grease a 9-inch pie plate and set aside.
• For the crust: In a food processor, pulse the oats, coconut and quinoa flakes until the mixture is the texture of graham cracker crumbs. Add the melted vegan butter and maple syrup and process until well blended. Press the oat mixture into the bottom and up the sides of the pie plate. Bake 10 to 12 minutes, until the edges are brown and the crust smells like a cookie. Let cool completely.
• For the filling: Rinse the food processor bowl. Add the vegan cream cheese (or avocado) and bananas and pulse until only a few lumps remain. Add the coconut milk yogurt, Key lime juice and 2 tablespoons agave nectar and pulse until the mixture is creamy and no lumps remain. Adjust to taste with more lime juice or agave.
• Pour the filling into the crust. Cover with plastic wrap and refrigerate at least 3 hours for a pudding-like pie. For a sturdier texture, freeze overnight, letting it thaw at room temperature 1 hour before serving.
• For the topping: Place the chilled coconut cream, vanilla extract and the remaining 2 tablespoons agave in the bowl of a stand mixer. Beat on high speed 3 to 5 minutes, until soft peaks form.
• Completely cover the pie with dollops of the topping. Garnish with turbinado sugar and Key lime wedges. Serve immediately.