FOR THE CRUST:

1. Preheat the oven to 350 degrees.
2. Place the almond flour, tapioca flour, and salt in the bowl of a food processor. Pulse 4-5 times for a few seconds until blended.
3. Add the butter, 1 T. at a time, processing for about 5 seconds with each addition until the butter resembles coarse crumbs.
4. Add the egg and process until the dough comes together.
5. Pat the dough into a 9” pie dish. It may take a little time, but press the dough into the bottom and sides, evening out and smoothing the dough with the back of a spoon.
6. Cover the pie crust with a sheet of tin foil. Bake in preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, uncovered.
7. Remove from oven and let cool.

FOR THE FILLING:

1. Place the sweet potato puree in the bowl of a food processor. Add the orange zest, ginger, cinnamon, salt, vanilla, honey, coconut oil, and eggs. Process until smooth and well blended. Pour the filling into the pre-baked pie crust and tap on the counter to smooth and level.
2. Bake at 350 degrees for 65-75 minutes, or until the filling is puffed and set. Remove from the oven and let cool completely at room temperature.
3. Refrigerate until cold.

FOR THE MERINGUE:

1. Place the egg whites in the bowl of a stand mixer fitted with a wire whisk. Beat until soft peaks form. With the mixer running, drizzle the honey into the bowl and whip on high speed until stiff peaks form. Placed the whipped egg whites in a pastry bag fitted with a star tip. Pipe stars of meringue on top of the chilled pie, covering the entire surface.
2. Place under a broiler and broil just until the egg whites start to brown on top. Watch closely as this happens quickly!
3. Remove from broiler. Serve or keep chilled until service.