• Note about the pie crust: I like to make sure my pie dough is prepared before I begin making this pie. You can make the pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out. You could also make this dough up to 3 months in advance and store it in the freezer*.

Make the Vegan Pie Crust

• Mix the flour and salt in a large bowl then add the very cold butter and shortening.
• Use a pastry blender to cut the butter and shortening into the mixture until they resemble pea-sized meals.
• To make sure the water is really cold, measure out at least 1/2 cup of water then add and stir it around to keep it cold. Measure out 1/2 cup of ice water from there and pour it into the flour mixture 1 tablespoon at a time, stirring well with a wooden spoon or spatula after each addition. Stop adding water when the mixture begins to form large clumps. We used just under 1/2 cup of water.
• Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Flatten each half into 1-inch thick discs using your hands.

Vegan Sweet Potato Pie

• Peel and dice the sweet potatoes into 1-inch cubes. spread onto a sheet pan and drizzle with olive oil. bake at 400°F for 22-26 minutes, stirring halfway through, until fork-tender.
• While the sweet potatoes are baking, make prep the pie crust. Our vegan pie crust makes two crusts, so save one for another recipe (like our dairy-free pumpkin pie) or double this recipe.
• Roll the chilled dough out onto a floured work surface and start in the center and roll out toward the edge. Turn the dough slightly after 2-3 rolls until you have a 12-inch circle in diameter. Roll the dough around your rolling pin to pick it up then carefully unroll it onto a 9-inch pie dish (no need to grease it).
• Tuck the dough into the pie pan with your fingers, making sure it’s completely smooth, do not trim the excess dough from the top. Fold it over and crimp the edges with a fork or use your fingers to flute into wavy edges (my favorite). Place the dough back in the fridge while you make the filling.
• Add the sweet potatoes to a high-speed blender (or you can use a stand mixer with the paddle attachment) and blend/beat until smooth. Add the remaining ingredients and blend/beat on high speed until combined, scraping down the sides of the blender as needed. Spread the filling into the prepared pie crust. Turn the oven down to 350°F.
• Place the pie in the preheated oven and bake for 10 minutes then reduce the heat to 325, with the pie still in the oven, and bake for another 45-55 minutes, or until the center is slightly jiggly when you give the pie a nudge. The center should read 175 on an instant thermometer. Start checking the pie 30 minutes into baking, if the edges of the pie crust are browning too quickly, apply a pie crust shield or cover the edges with aluminum foil.
• When it’s done give the pie a nudge, the center should have some give and jiggle a little bit. it should have an internal temp of 175 when done. Remove the pie from the oven and cool on a wire rack for at least 2 hours, ideally overnight. cool for at least 2 hours.

Vegan Marshmallow Creme (Meringue)

• Pour the aquafaba and cream of tartar to a large bowl or the bowl of a stand mixer with the whisk attachment. beat the liquid until it starts to become fluffy, 1-2 minutes. With the mixer still on medium speed, add the sugar 1 tablespoon at a time until all of it’s incorporated. Turn the mixer to high speed and beat for about 10 minutes, until stiff peaks form. The fluff should look glossy and hold its shape if the bowl is shaken.
• Cover the cooled pie with marshmallow fluff. serve right away or store in the fridge for up to 8 hours. toast the topping with a kitchen torch before serving, if desired. you could also place the pie in the oven for 10 on the lowest rack to brown the fluff.