INGREDIENTS

Carrot Pie with

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

Carrot Pie with

  • Energy 509 (Kcal)
  • Protein 11 (g)
  • Carbohydrate 58 (g)
  • Total Fat 27 (g)
HOW TO PREPARE

Carrot Pie with

1
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.
2
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.
3
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.
4
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.
5
Allow to cool then place in fridge for 2 hours before serving.
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Carrot Pie with

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