Step 1

Crust: In a medium bowl add the dry ingredients - oat flour, tapioca starch, sugar, and salt. Mix until well combined. Then, add the coconut oil, half of the water, and flax egg, and use your hands to mix everything until a dough is formed. Add more water as needed. The dough shouldn't be sticky nor dry.

Step 2

Get two pieces of parchment paper and place the dough between them. Use a rolling pin or any flat-bottomed object to roll the dough until it becomes an inch wider than your pie dish. Try to roll it out evenly, there shouldn't be any "bumps".

Step 3

Peel the top layer of parchment paper and transfer the rolled dough into a 9-inch pie dish. Use your hands to press and form the dough into an even, flat pie crust, pushing the dough up the sides as well.

Step 4

Then use a fork to poke the crust, this will prevent the dough from puffing when it's in the oven. Freeze the crust for 10 minutes. Pre-heat oven to 180C (356F).

Step 5

Bake the crust for 20 minutes. Set it aside to cool.

Step 6

Filling: To a medium pot, mix all of the ingredients - coconut milk, soy milk, sugar, corn starch, agar, lemon juice, lemon zest, and turmeric. Make sure the corn starch dissolves well.

Step 7

Bring to a simmer over medium heat. Once it starts to bubble, turn the heat to medium-low and start whisking constantly for 5-8 minutes or until the mixture thickens. Remove from the heat and taste and adjust the flavor if needed. At this point, you can add more sugar or lemon juice if needed.

Step 8

Pour the mixture into a medium bowl, and cover tightly with plastic wrap or parchment paper. Make sure the plastic touches the surface of the mixture. Let the filling cool to room temperature.

Step 9

Assemble: Once the crust and the filling are cooled, assemble the pie. Using a whisk, mix the filling until creamy to make sure there are no big clumps. Pour it into the crust and use a spatula to smooth it out. Let the pie rest overnight in the fridge before slicing.

Step 10

Meringue (optional): If you don't have a blow torch pre-heat the oven to 375ºF (190ºC).

Step 11

In a bowl of a stand mixer with a whisk attachment, add aquafaba and beat on high speed until foamy. If you don't have a stand mixer you can also use a handheld mixer.

Step 12

Stop beating and add the rest of the ingredients - sugar, vanilla extract, lemon juice, and cream of tartar. Continue beating for 5-8 minutes, until stiff peaks.

Step 13

Spoon the meringue over the pie. If you have a blow torch blast the peaks of the meringue until they're golden brown. If not, bake the pie for 5-6 minutes or until the tops are golden. Make sure to stay nearby to rotate and watch it constantly because it tends to burn easily.