Combine the first group of ingredients in blender and blend until the nuts are smooth and creamy.
Add the remaining ingredients to the blender and mix. Do not over blend. You do not want to aerate it.
Prepare a whole-wheat crust for a 9″ pie plate. Pour in the filling and BAKE at 350° for 55-60 minutes on a lower rack of your oven. Do not overcook or filling will crack and pull away from the crust; it will firm up as it cools.
When it has cooled sufficiently, chill it for 2-3 hours before serving. Delicious with vegan vanilla ice cream or coconut whipped cream–see recipe under Sweets and Treats.