Drain the cashews, then place them in the blender.
Remove the zest from the limes using a zester or cheese grater, then squeeze the juice from the limes until you have 2/3 cup.
Place lime juice, 4 tablespoons of zest, 2/3 cup honey, 1/2 cup melted coconut oil and 2 tablespoons coconut cream in the blender with the cashews.
Blend on high until smooth. Taste and add more lime zest if desired - I used 6 tablespoons in mine, but you may prefer more or less.
Pour filling into the pie crust and smooth the top with a butter knife or spatula.
Place the pie pan in the freezer for at least three hours, or more if needed to achieve a firm consistency.
Top with coconut whipped cream if desired (we like ours without), then serve. Store leftovers in the fridge if you like a softer filling and freezer if you like a firmer filling.