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Carrot sweet potato-style pie for later Full GAPS with one wedge removed

Carrot Sweet Potato-Style Pie for Later Full GAPS

A smooth carrot, coconut-milk, and honey custard pie in a pressed fermented-almond-flour crust.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, GAPS
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pressed Fermented-Almond Crust
  • 1 1/2 cups homemade fermented almond flour fully dried, finely ground, tamped and leveled
  • 1/4 teaspoon sea salt
  • 1/4 cup unsalted butter softened
  • 1 to 3 teaspoons filtered ice water as needed
Carrot Custard Filling
  • 2 1/2 cups steamed carrots packed; from about 2 pounds raw carrots
  • 1/2 cup raw honey use 2 tablespoons for the less-sweet variation
  • 1/4 cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon homemade vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup homemade coconut milk

Equipment

  • 1 9-inch ceramic pie plate
  • 1 Mixing bowl
  • 1 Fork
  • 1 Stainless saucepan with steamer insert and lid
  • 1 high-speed blender Ninja BN801 or equivalent
  • 1 Silicone spatula
  • 1 Rimmed stainless sheet pan
  • 1 Cooling rack
  • 1 Thin knife and firm pie server for serving

Method
 

  1. Heat the oven to 350°F. Set a 9-inch ceramic pie plate on a rimmed stainless sheet pan.
  2. Stir the fermented almond flour and 1/4 teaspoon sea salt in a bowl.
  3. Work in the softened butter. Add filtered ice water 1 teaspoon at a time and stop when the fine sandy mixture holds together when squeezed.
  4. Press the crust evenly across the bottom and up the sides of the pie plate. It should look compact with a few natural cracks and fork marks, not wet or pasty.
  5. Cut about 2 pounds trimmed carrots into 1 1/2- to 2-inch pieces. Steam for about 25 minutes, until a fork splits the thickest piece with no resistance. Measure 2 1/2 packed cups.
    Fork testing steamed carrot pieces for carrot custard pie
  6. Blend the warm carrots, honey, melted butter, and eggs until the mixture looks like thick orange pudding. Stop and scrape down any dense puree above the blades.
  7. Add the homemade vanilla, 1/4 teaspoon sea salt, cinnamon, ginger, and homemade coconut milk. Blend until the filling is uniform, coats the pitcher in thick continuous streaks, and shows no carrot fibers or watery separation.
    Smooth orange carrot custard filling in a Ninja BN801 blender
  8. Pour the filling into the unbaked crust and smooth the top.
  9. Bake for 40 to 50 minutes. The outer 2 inches should look set, the center should move slightly as one mass without rippling, and a toothpick near the outer portion should come out clean. For the 2-tablespoon-honey variation, begin checking at 35 minutes.
  10. Cool completely before slicing for the cleanest wedges. The center will continue to firm as it cools.

Nutrition

Calories: 320kcalCarbohydrates: 27gProtein: 6gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 210mgPotassium: 310mgFiber: 4gSugar: 20gCalcium: 75mgIron: 1.5mg

Notes

Later Full GAPS: Use after eggs, butter, homemade coconut milk, fermented almond flour, honey in sweet baking, homemade vanilla, cinnamon, and ginger are established. This is not an Introduction Diet recipe.
Less-sweet variation: Replace 1/2 cup honey with 2 tablespoons honey and begin checking at 35 minutes.
Optional topping: Use the separately published gelatin-free honey Italian meringue; it is not a nested second formula in this card.
Scaling: The 2× control doubles every numeric ingredient and yields 16 slices; use two separate pie plates.
Nutrition: Estimated per one-eighth pie; homemade coconut milk strength and drained carrot moisture vary.

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