Make the Pecan Crust

1. Preheat oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper.
2. Toast pecans on a baking sheet for 5–8 minutes, until fragrant. Cool slightly.
3. Pulse pecans in a food processor until coarsely ground (a mix of fine and coarse pieces).
4. Pulse oats until finely ground. Combine ground pecans, oats, buckwheat flour, cinnamon, allspice, and salt in a bowl.
5. Add olive oil (or coconut oil) and maple syrup. Mix to form a sticky dough.
6. Press the dough into the bottom of the springform pan, creating an even layer. Prick with a fork to prevent bubbles.
7. Bake for 14–18 minutes, until golden brown. Cool completely in the pan.

Prepare the Cranberry Sauce

1. In a saucepan, combine cranberries, sugar, orange juice, orange zest, and rosemary (if using).
2. Bring to a boil, then simmer on medium-low for 10 minutes, stirring occasionally.
3. Mash cranberries with a potato masher. Simmer until the sauce thickens.
4. Strain the mixture through a sieve, pressing with a spoon to extract liquid. Cool and refrigerate until thickened.

Make the Ganache

1. Heat coconut milk in a saucepan until just boiling.
2. Pour hot coconut milk over chopped chocolate in a bowl. Let sit for 1 minute, then stir until smooth.
3. Pour ganache over the cooled pecan crust (still in the springform pan). Chill until firm.

Prepare the Cranberry Meringue

1. Beat egg whites with salt and cream of tartar (or lemon juice) until soft peaks form.
2. Heat sugar and water in a saucepan over medium heat, stirring until sugar dissolves. Boil without stirring until it reaches 240°F (115°C) on a candy thermometer.
3. Gradually pour hot sugar syrup into the egg whites while beating. Avoid hitting the whisk. Continue beating until glossy stiff peaks form.
4. Stir cranberry sauce to loosen. Beat two-thirds into the meringue for a pink hue. Fold the remaining sauce in for streaks.

Assemble the Pie

1. Run a knife around the cooled ganache crust to loosen. Remove springform ring and transfer the pie to a serving platter.
2. Pile cranberry meringue on top, creating peaks and swirls.
3. (Optional) Lightly torch the meringue for a caramelized effect.