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Carrot Honey Ice-Box Pie Dessert Recipe
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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.
Course: Dessert
Keyword: carrot, coconut milk, fermented vegetables, johnson and wales, johnson and wales university, pie, vegetarian
Servings: 8
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