Make the Crust

1. Preheat the oven to 350°F and have your pie dish ready.
2. In a food processor, process the graham crackers until they are broken down into crumbs. 
3. Add the melted vegan butter, sugar, and salt, and pulse until combined. The mixture should resemble wet sand and hold together when pressed. If the mixture is too dry, add another tablespoon of melted vegan butter.
4. Pour the crust mixture into a pie dish, and using either your hands or a flat-bottomed measuring cup, press the graham cracker mixture to the bottom and up the sides of the pan.
5. Bake the graham cracker crust for 10 minutes, then remove from the oven and set aside to cool.

Make the Filling

1. Melt the vegan chocolate in a microwave or over a double boiler. Set aside.
2. To a food processor or blender, add the silken tofu, non-dairy milk, sugar, vanilla extract, and salt. Process until completely smooth, scraping down the sides as necessary.
3. Add the melted chocolate and process again until thoroughly combined.
4. Pour the chocolate mixture into the cooled crust and smooth out the top.
5. Cover and refrigerate for at least 4 hours or up to overnight.

Make the Meringue

1. When the pie is finished chilling, add the aquafaba and cream of tartar to a large heatproof bowl. Use a stand mixer or electric mixer to whisk the aquafaba until it reaches stiff peaks (about 8-10 minutes on medium speed). 
2. Separately, add the sugar and water to a medium saucepan. Gently shake the pan so all the sugar is wet, but don’t stir. 
3. Heat the mixture over medium heat and place a candy thermometer in the pot. You want the mixture to reach 240˚F, which should take approximately 10-12 minutes, depending on your stove, so keep a close eye on it. Once the sugar mixture reaches 240˚F, immediately remove it from the heat. 
4. Stream the mixture into the aquafaba slowly and gently while mixing on medium-high speed. The sugar mixture is extremely hot, so be sure to avoid pouring it directly onto the beaters to prevent the hot mixture from flying out of the bowl. Once all the sugar mixture is added, the meringue should be very glossy but slightly warm. 
5. Add the salt and continue mixing for an additional 5-10 minutes, until the sides of the bowl are no longer warm and the meringue has been whipped to stiff peaks.

Assemble and Serve

1. Once the meringue is at room temperature, add it on top of the chilled pie. You can use a piping bag to create a design or the back of a spoon to make decorative swoops. This recipe yields a generous amount of meringue, so use as much as you’d like.
2. Use a culinary torch to torch the meringue to your liking. Alternatively, you can broil the pie in the oven for a few minutes, until it is golden. Just be sure to keep an eye on it–every oven is different.
3. Allow the pie to chill at room temperature for 10 minutes before slicing and serving. Leftovers should be stored in the fridge, but this pie is best served on the day it’s made.