60 Nilla wafers
1/4 cup packed brown sugar
1/3 cup Vegetable shortening or coconut oil
2 TBSP Flax Seeds (optional)
2 cups chopped, boiled carrots
2 TBSP freshly ground Flax Seeds (these sub for eggs)
1/2 cup packed brown sugar
3/4 cup coconut milk
Preheat oven to 350F. Lightly spray a pie plate with cooking spray and set aside.
Place Nilla wafers in a food processor/blender and pulse until only crumbs remain. (You can also crush in a large ziploc bag)
Transfer crumbs to a medium size bowl and stir in sugar and melted shortening/oil.
Press the crumbs firmly into the pie plate and up the sides.
Bake for 10 minutes or until edges are just starting to turn golden brown. Let cool completely on a wire rack before filling.
In a medium bowl, mix together the carrot puree, sugar and ground flax seed. Gradually stir in the coconut milk. Pour the mixture into the partially baked pie crust.
Bake for 10 minutes at 400°, then reduce heat to 350° and bake for an additional 40 to 45 minutes at the lower temperature. Prop the oven door open and let the pie cool completely in the oven.
Slice and serve.