This silky sweet potato pie starts with a flaky, from-scratch crust made with vegan butter cut into flour until it turns into tender, buttery-tasting shards, then blind-baked until golden. The filling is where it really shines: roasted sweet potato blended smooth with rich, full-fat coconut milk, warm cinnamon, ginger, and nutmeg, plus a touch of cornstarch for that perfect, sliceable set. It bakes low and slow until the center just barely wobbles, then chills into a dense, custardy filling that holds a clean slice every time. A dollop of non-dairy whipped topping on top makes it feel like the classic holiday pie you grew up with. This one is an easy, reliable choice for a dairy free dessert table, and it tastes just as rich and comforting as any traditional version. Make it a day ahead — the flavor and texture only get better after a long chill in the fridge.
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Make the crust: Whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large mixing bowl. Add the cold cubed vegan butter and cut it into the flour using a food processor or pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Drizzle in 3 tbsp of ice water and mix until the dough just comes together — it should hold when pressed but not feel wet or sticky. Add the remaining 1 tbsp water only if needed. Shape the dough into a disk, wrap tightly, and refrigerate for at least 30 minutes.
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