Start by taking the frozen store-bought pie crust and poking a few holes into it using a fork. Bake the pie crust in the oven for 10-12 minutes at 350*F/ 175*C, until the crust is golden in color.

To a food processor, add the coconut cream, cashews, sweetened condensed milk, lemon juice, zest, turmeric, vanilla, and salt. Blend for several minutes until you get a very smooth texture.

Transfer the filling to a saucepan and turn on the heat to low-medium. Add the cornstarch and whisk it up to break up any clumps. Stir constantly for a few minutes, until the filling starts to thicken just a bit. Remove from heat.

Note: in the video, I added the cornstarch to the blender, but I find that it works better if you add it later in the pan.

Transfer the pie filling to the pie crust. Refrigerate the pie overnight or for 6+ hours. It will need this time to fully thicken.

Add the aquafaba to a stand mixer and beat on high speed for at least 4-5 minutes, until stiff peaks are formed. This step takes a while, so be patient.

While keeping the stand mixer on high, add in the cream of tartar and salt.

Next, slowly start adding in the sugar. I like to add one tablespoon at a time, waiting 20-30 seconds before adding another tablespoon.

Keep doing this until you add in all of the sugar, then beat on high for another minute or so.

Once the pie has chilled overnight, add the vegan meringue on top of the pie.

I added just a little and had leftover meringue, but you can add as much or as little as you want. You can store any leftover meringue in an airtight container for a few days and add to your favorite desserts!