Combine Dry Ingredients: In a large bowl, mix together the flour and salt.

Add Coconut Oil: Cut the solid coconut oil into the flour mixture until it resembles coarse crumbs.

Add Water: Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.

Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough: Once chilled, roll the dough out on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.

Preheat your oven to 375°F (190°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are very tender. Allow them to cool slightly, then peel and mash until smooth.

In a large bowl, combine the mashed sweet potatoes, coconut milk, coconut sugar, granulated sugar, cornstarch, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, allspice, and salt. Mix until smooth and well combined.

Pour the filling into the prepared pie crust and smooth the top.

Preheat your oven to 350°F (175°C). Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.

Remove the pie from the oven and let it cool completely on a wire rack before slicing. This will help the filling set properly.