I always keep cans of coconut milk in my fridge for easy recipesso the cream is always nice and thick. If you don't have yours already in the fridge, you need to chill them overnight to really get firm. A quality brand is recommended, as some brands have runny cream and won't work that well. I use Thai Kitchen organic.
Add all the almonds to a food processor and process into a fine flour for about 30 seconds. Add the cinnamon and ginger and process again. Add the syrup and process until it clumps together.
Lightly grease a pie dish and pour the crust batter into and press evenly on the bottom, working your way up the sides until it's even all around.
Before you prepare the filling, make sure your cans of coconut milk have chilled over night. Carefully scoop out all of the hardened cream only from the tops. Do not use the water. You can use the leftover water for smoothies. You should get about 2 full cups total from both cans.
Add the cream to a food processor with the syrup, molasses and vanilla. Process until broken up and completely smooth. If your cream is in chunks, you may need to break them up some to help it along.
Add the remaining filling ingredients and process until completely smooth and silky, scraping the sides during. It may take a few minutes if your cream was hard. Taste and add any more sweetener if you like.
Pour over the prepared crust and spread out evenly and smooth the top with the back of a spoon.
Place in the freezer to firm up for at least 2 hours before slicing. You can certainly leave it in there longer and just take out when you are ready to slice. If it is completely frozen, you may need to let it thaw for several minutes before slicing. We loved it semi-frozen, but you may prefer it softer. Place back in the freezer after serving, as it will start to soften again. Or if you want a really soft pie, you can store it in the fridge. Top with crumbled gingersnaps or whipped cream if desired!
This pie really has the most silky smooth mousse texture!!