Purple Yam Pie

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Purple yam pie
2 purple yam
1/2 cup butter
1/4 cup aquafaba
1 can condensed coconut milk
3/4 cup brown sugar
2 tbls corn starch
1 tsp cinnamon
1/4 tsp nutmeg
Crust
1/2 cup Brazil nuts
1/4 cup buckwheat groats
1/3 cup toasted coconut flakes
2 tbls oats
5 gram crackers
1 tbls chia seed
1/4 cup sugar
1/2 cup melted butter
Coco whip
1 can full fat coco milk
1 tsp evaporated cane juice
Dash of nutmeg
A dash of cinnamon
Roast whole yams for about 45 min on 375 F turning them half way through.  When finished let them cool down until they’re cool enough to handle with your hands so that you can peel the skin off. In a blender, mix together melted earth balance or coconut oil, aquafaba, condensed coconut milk, brown sugar, cornstarch, and spices.  In a large mixing bowl mash the yams until they’re a smooth consistency.  Slowly mix in wet ingredients until blended and use a hand mixer to beat everything smooth. Pour into crust and bake at 325 F for 1 hr. Let cool for at least an hour and top with the spiced coco whip.
Crust
Place all dry ingredients in a blender or food processor and blend until it reaches a sandy or desired consistency. In a medium mixing bowl mix together earth balance or coconut oil with the dry blended mix until it mixture can hold to itself.  Dump mixture into pan of choice (I used a 8 in round cake pan) and press down evenly and firmly.  Bake crust in over at 325 for 10 min.
Coco whip
Place a can of full fat coconut milk in the fridge for at least 8 hrs. DO NOT SHAKE CAN BEFORE YOU OPEN IT.  Open the can and scoop all of the fat into a small mixing bowl and whip on high with an electric hand mixer until stiff. Add sugar and spices and whip until mixed.  Place in fridge for 20 min to let set again. Then it’s ready to be used on top of your pie
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