Carrot Honey Ice-Box Pie

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Carrot Honey Ice-Box Pie

This flavorful pie incorporates vegetables of the season to fill your tummy and tantalize your taste buds.

By Anderson Hadley, Megan Fira, Chef Adam Sacks, Tracy Bui, Jesus Raya III and Nobuko Simoneaux

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How this works

Carrot Honey Ice-Box Pie

This flavorful pie incorporates vegetables of the season to fill your tummy and tantalize your taste buds.

Course: Dessert

Keyword: carrot, coconut milk, fermented vegetables, johnson and wales, johnson and wales university, pie, vegetarian

Servings:

Calories: 130kcal

Author: Anderson Hadley, Megan Fira, Chef Adam Sacks, Tracy Bui, Jesus Raya III and Nobuko Simoneaux of Johnson & Wales University

Ingredients

Filling:

2 cups carrots, rough large dice
2 tablespoons coconut oil, melted
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon salt
6 ounces egg substitute, like Egg Beaters
⅛ cup honey
1 cup silken tofu
½ teaspoon vanilla extract
½ cup coconut milk

Crust:

¾ cup rehydrated dates
½ cup pecans, toasted
1/3 cup sweetened coconut flakes
1 teaspoon salt

Instructions

Preheat oven to 400°. Toss carrots in coconut oil, cinnamon, nutmeg and salt. Spread on a sheet pan, and roast 20–30 minutes. Allow to cool.
In a food processor, grind together all ingredients for crust. Press into bottom of a 10-inch springform pan.
Once carrots are cooled, combine all filling ingredients in a blender or food processor until smooth.
Add filling to crust; bake until firm, 20–30 minutes.
Remove, and chill at least 1 hour before serving.

Nutrition

Calories: 130kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Sodium: 90mg | Fiber: 2g | Sugar: 13g

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