Preheat the oven to 425°F.
Combine the oat flour, oil, and nut butter in a mixing bowl. Mix while adding water slowly to form a ball of dough. Roll out between two sheets of parchment paper. Flip into an 8- or 9-inch pie plate. Press into the pie plate and crimp the edges.
In a blender, combine the filling ingredients. Blend until smooth. Pour into the pie crust.
Bake for 15 minutes at 425°F. Reduce heat to 350°F and bake for another 40-45 minutes.
Cool the pie completely at room temperature, then refrigerate overnight. Slice and serve topped with whipped coconut cream.