Directions: |
Directions:MAKE THE 9" PIE CRUST
Place the walnuts, coconut, sugar, and salt in a food processor
fitted with the S blade. Process until finely ground.
Add the raisins and dates and process until the mixture begins to stick together. (Don't over-process.)
Stored in a sealed container, Crumb Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. (The crust doesn't need to be thawed before using.)
PREPARE THE PIE PAN
Pour the crust crumbs into the pie pan.
Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom.
Gently push some of the crumbs up the sides of the the pan to the rim in order to create a 1/4-inch-thick, loosely packed wall.
Next, press the crust on the bottom and sides of the pan down with your fingers and palm (be especially firm where the bottom of the pan joins the sides).
PIE FILLING
11/2 cups water
2 teaspoons agar flakes
2 cups sliced carrots
1/4 cup whole cane sugar
1/4 cup maple syrup or dark agave syrup
2 teaspoons pumpkin pie spice
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/2 cup mashed avocado
MAKE PIE FILLING
Place 3/4 cup of the water and the agar flakes in a small saucepan on the stove. Let soak for 5 to 10 minutes.
Bring to a boil, lower the heat, and simmer for 5 minutes, whisking occasionally.
Remove from the heat and cool slightly.
Place the carrots, sugar, maple syrup, pumpkin pie spice, lemon juice, salt, and remaining 3/4 cup water in a blender and process until smooth.
Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
Add the avocado and the agar mixture and process until smooth.
Pour the mixture into the crust, spreading it evenly with a small offset spatula. Chill in the refrigerator for at least 2 hours before serving.
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