CARROT MACADAMIA NUT PIE
unbaked pastry shell
fresh carrots, peeled and sliced
sweetened condensed coconut milk (1 Can)
Dash of sea salt
chopped macadamia nuts
butter or non-dairy butter
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.
All Content Copyright ©2013- 2020 edible Hawaiian islands magazine, LLC. | All Rights Reserved