CARROT MACADAMIA NUT PIE

RECIPE COURTESY OF CHEF HILARY BARSBY
PHOTOGRAPHY BY MIEKO HORIKOSHI

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CARROT MACADAMIA NUT PIE

Ingredients

  • unbaked pastry shell 

FILLING 

  • 4 cups fresh carrots, peeled and sliced 
  • 11.25 oz sweetened condensed coconut milk (1 Can) 
  • 2 eggs
  • 2 tsp cinnamon 
  • 1 tsp nutmeg 
  • 1 tsp ground ginger 
  • Dash of sea salt 

TOPPING 

  • 1 cup chopped macadamia nuts 
  • ⅓ cup brown sugar 
  • 3 tbsp butter or non-dairy butter 

Instructions

  • Add 2 inches of water to large saucepan. Add carrots. Bring to a boil, reduce heat and cook until tender approx. 12 minutes. Drain and cool carrots. 
  • Once cool place carrots, coconut milk, eggs, spices and salt into a high speed blender. Blend until smooth and creamy. You may have to scrape the sides 1 or 2 times. 
  • Pour carrot puree into un-baked pie shell. 
  • Combine Macadamia nuts, brown sugar and butter; sprinkle over pie. 
  • Bake at 375 for 45 minutes or until a knife inserted in the center comes out clean and edges are browned. 
  • **check the crust edges of your pie after 20 minutes. If they are too dark cover the edges with foil and continue baking.