Transfer the raw cashews to a large bowl and cover them with a couple of inches of water. Allow the cashews to soak overnight (8 to 24 hours). 

Drain and rinse the cashews, then transfer them to a blender. Add the rest of the ingredients for the key lime pie filling to the blender and blend until completely smooth. You may need to stop the blender a couple of times to stir before continuing to blend.

Add the ingredients for the pie crust to a food processor and process until a thick dough forms. This will require quite a bit of processing, so continue to scrape the sides of the processor and re-start until the pie crust is chopped into small bits and forms a thick dough.

Line a 9” x 9” pan with parchment paper and transfer the crust mixture to the pan. Press it firmly into an even layer until you have a solid crust.

Pour the key lime pie filling over the crust and smooth into an even layer.

Freeze the key lime pie bars for at least 2 hours, or until completely set up.

Remove the bars from the freezer and pull on the parchment paper to transfer the whole pie to a cutting board. Use a sharp knife to carefully cut the pie into squares. Serve and enjoy!