Lemon Pie with Vanilla Meringue

For the pie crust: -Preheat oven to 475 degrees -In a food processor, gently combine all ingredients on pulse until dough forms medium-sized pebbles. Do not over-mix. Alternatively, a pastry cutter can be used to blend ingredients. -Wrap dough in plastic wrap or place in a small glass bowl, and refrigerate 10-15 minutes until chilled. -Gently press pie dough into a 9 inch pie dish and return to refrigerator for 20-25 minutes. -Prick dough with a fork, and bake in a preheated oven for 8-10 minutes or until softly golden. For the lemon filling:-In a medium-sized saucepan, blend together: 1 1/4 cups raw cane sugar 1/3 cup cornstarch 1/8 teaspoon kosher salt Blend in well: 1 1/2 cups water 1/2 cup fresh lemon juice Whisk in: 4 egg yolks 3 Tablespoons coconut oil -Stir over medium heat with a wooden spoon until mixture begins to simmer. Cook for one minute — mixture will thicken. Pour into prepared pie crust. For the meringue: -With a stand mixer or hand mixer, whisk until soft peaks form: 4 large egg whites 1/4 teaspoon cream of tartar -Slowly blend in: 2 Tablespoons raw cane sugar 1 teaspoon vanilla -Spread meringue over hot pie filling, ensuring edges of crust are sealed. -Bake pie at 325 degrees for 15 minutes.