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Carrot Pie

INGREDIENTS

Carrot Pie with
NUTRITIONAL INFORMATION

Carrot Pie with
HOW TO PREPARE

Carrot Pie with
REVIEWS

Carrot Pie with

For the crust:
2.5 cups digestive biscuits or 250 g, crumbled
100 g or ½ cup butter melted
For the filling:
2 tablespoons butter melted
2 medium carrots or 300 g, peeled and finely grated
125 ml or ½ cup water
1 tin Nestlé® Sweetened Condensed Milk or 397 g
2 eggs
2 tablespoons rose water
1 teaspoon vanilla essence
1 cup or 100 g ground Almonds

INGREDIENTS

Carrot Pie with

For the crust:
2.5 cups digestive biscuits or 250 g, crumbled
100 g or ½ cup butter melted
For the filling:
2 tablespoons butter melted
2 medium carrots or 300 g, peeled and finely grated
125 ml or ½ cup water
1 tin Nestlé® Sweetened Condensed Milk or 397 g
2 eggs
2 tablespoons rose water
1 teaspoon vanilla essence
1 cup or 100 g ground Almonds

NUTRITIONAL INFORMATION

Carrot Pie with

Energy 509 (Kcal)
Protein 11 (g)
Carbohydrate 58 (g)
Total Fat 27 (g)

HOW TO PREPARE

Carrot Pie with

Combine biscuit crumbs and butter in a bowl, rub the ingredients to combine well, press pastry over the base and sides of a 26cm loose bottom tart tin. Set aside.

Place butter and carrot in a large saucepan, stir over medium heat for 4-5 minutes or until carrot is tender. Remove from heat and set aside to cool.

Place the cooled carrot mixture in a kitchen food processor, add water Nestlé® Sweetened Condensed Milk, eggs, vanilla, rose water and ground almond then process for 2 minutes or until smooth.

Spoon mixture over the prepared tart tin. Bake in an 180˚C preheated oven for 40-45 minutes or until its firm from the middle.

Allow to cool then place in fridge for 2 hours before serving.

REVIEWS