Rich, delicious, and healthy, this vegan-friendly sweet potato pie will please even the fussiest dessert connoisseurs at your Thanksgiving table. To prepare it, chef Jeffrey Held is joined by chef Pauline Pinnock, assistant director of catering at NYU Langone. *Sweet Potato Pie* _Makes 1 9-inch pie_ _For the pastry crust_ ½ cup coconut oil 1½ cups all-purpose flour ½ teaspoon salt 1 teaspoon fresh lemon juice ice water _For the filling_ 1 pound sweet potatoes flax egg (combine 1 tablespoon ground flax seed with 3 tablespoons water, allow to set for 10 to 15 minutes) 1 teaspoon freshly grated ginger 2 tablespoons avocado oil 1½ teaspoons vanilla extract 1/3 cup full-fat coconut milk 2 tablespoons cornstarch 2 tablespoons all-purpose flour ¼ teaspoon salt ¼ teaspoon allspice ½ teaspoon cinnamon ¼ teaspoon nutmeg ¾ cup maple syrup _For the whipped topping_ ½ cup liquid drained from a can of chickpeas, also known as aquafaba 1/3 cup 10x powdered sugar 2 teaspoons vanilla extract ¼ te...