Heat oven to 375F.
Lightly grease a pie pan with coconut oil and set aside.
To make the crust, combine all ingredients in a bowl and mix together. I found it easiest to do with my hands. If it seems a little too wet, add in more flour until you have a dough that is not sticky/tacky at all.
Roll out the dough between two pieces of wax or parchment paper. Roll out as thin as you need for it to fit the pie pan.
Place in the pie pan and set aside as you prepare the filling.
In a blender or food processor, blend together all filling ingredients except for the cornstarch. Blend/process until smooth and creamy. Add in the cornstarch and blend a little longer.
Pour into the pie crust and smooth out the top.
Bake for 45 minutes.
Remove from oven and let cool, then let chill in the fridge overnight.
Once it has set, slice, and serve.

Crust:
1/4 cup spelt flour
1/2 cup shredded coconut
1 1/2 firm banana, preferably refrigerated

Filling:
2 cup baked sweet potato*, skin removed
1/4 cup unsweetened almond milk
1/4 cup aquafaba**
3 tablespoon maple syrup
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoon cornstarch