Method (crust / base)

1. Grease the scalloped edges of a 8” loose base / push up pie tin.
2. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
3. Add the biscuits / cookies to a blender / food processor and blend until fine. Pour the crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the tin, making sure to compact it in using clean hands and up the sides of the tin. The more compact it is, the less likely it will crumble. Set aside while you make the chocolate filling. 

Method (chocolate filling)

1. Add 80g of the dairy-free cream to a medium mixing bowl, then whisk in the cornflour (cornstarch) until smooth and lump-free. This mixture will help to thicken the filling.
2. Pour the remaining 400g of dairy-free cream into a medium sized saucepan. Add the cornflour mixture, milk and sugar, and place over a medium-low heat. Stir regularly and heat until the mixture is hot and steaming, but do not allow it to boil. You don’t want it to burn! 
3. Remove the saucepan from the heat and add the dairy-free dark chocolate. Leave it to sit for about 1-2 minutes, allowing the chocolate to soften, then whisk until the chocolate has completely melted and the mixture is super smooth and glossy.
4. Add the  dairy-free butter and stir until fully combined. This will give the filling an extra silky texture.
5. Pour the chocolate filling on top of the crust and gently smooth the top with the back of a spoon or off-set spatula (refer for video for example). 
6. Allow the pie to cool at room temperature for around 10–15 minutes, then transfer it into the fridge.
7. Chill for at least 4 hours, or preferably overnight, until the filling is completely set before adding on the toasted marshmallow fluff. 

Method (marshmallow fluff)

1. Ensure your mixing bowl and whisk is clean and free from any grease / moisture.
2. Add the aquafaba, vanilla bean paste, and cream of tartar into a large bowl or the bowl of a stand mixer. Use a balloon whisk attachment on your stand mixer or a hand mixer with whisks to beat the liquid for around 1 minute until it starts to get fluffy.
3. Slowly sprinkle in the sugar into the mixture, a tablespoon at a time while the mixer is on. This will prevent deflating the meringue. Continue to beat for about 10-15 minutes until stiff peaks form. The meringue will be thick, glossy and when you lift the whisk up.. it should stay as it is. Depending on your mixer, the speeds and temperature in your kitchen, it may take longer to ger to the right consistency.
4. Once thick, spoon the marshmallow fluff on top of the set chocolate filling. Use an off-set spatula or back of a spoon to swirl the meringue out.
5. Torch the meringue using a kitchen blow torch, being very careful to not over torch / burn the meringue.
6. Use a sharp knife to cut the pie into Servings.
7. Serve and enjoy!