Healthy Almond Pie Crust filled with Indian Carrot Pudding

Healthy Almond Pie Crust filled with Indian Carrot Pudding

Healthy Almond Pie Crust filled with Indian Carrot Pudding makes an excellent, savory crust with a rich flavor and high nutritional value.

Since Almond Pie Crust is baked before filling, it works best with fillings that require no additional cooking. For instance, in this recipe I have used Indian carrot pudding. For more American cuisine, you can go for No-Bake Cheesecake or fresh berry fillings.

Almond crust Indian Carrot Pudding Pie
Prep time
Cook time
Total time
Serves: 10
  • For the crust :
  • 1 cup presoaked almonds
  • ¼ tsp sea salt
  • ¼ cup raisins( black or golden)
  • ½ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 2 tbsp butter ( I used 100% refined coconut oil )slightly melted
  • For the filling :
  • 2 cups tightly packed grated carrot
  • 2 cups milk (full fat or skim)
  • 2 tbsp desi ghee (clarified butter) or unsalted butter or coconut butter
  • 8 green cardamom pods (peeled and crushed)
  • ½ tsp vanilla extract
  • ¼ tsp orange zest
  • ¼ cup chopped toasted cashews
  • 5 tbsp fine granulated sugar ( adjust as per taste)
  1. Crust :
  2. Preheat the oven at 350 degrees F.
  3. Drain the soaked almonds and wipe it dry with kitchen towel to remove excess moisture.
  4. Add all the almonds along with raisins,ground cinnamon, vanilla, sea salt and butter in the food processor and blend until coarse.
  5. Line the bottom of the spring form pan with parchment paper. Grease it with butter and press the almond mixture into the bottom of the spring form pan. Blind bake the crust in the oven at 350 degrees F for 10-12 minutes. Take care not to burn the crust.
  6. Cover the crust and put it in freezer while you make the filling.
  7. Filling :
  8. Boil the milk in a saucepan, add the vanilla extract and let it simmer till the milk reduces to half.
  9. Heat the ghee in a non-stick pan and saute the carrots for 5-8 minutes so that it loses all its moisture.
  10. Add the milk into the pan and let it simmer on low-medium flame till all the milk evaporates.
  11. Now add the sugar, cardamom powder and orange zest. Stir and mix.
  12. Let the liquid evaporate. Turn off the gas and garnish the carrot halwa with cashews.
  13. Take out the almond crust pie from the fridge and add the carrot halwa filling into the crust. Spread it evenly by using a spatula.
  14. Put the pie in refrigerator for atleast 2 hours.
  15. Remove the Almond Raisins Crust Pie filled with Indian Carrot Pudding, from the fridge. Use a butter knife and run around the edge of the spring form pan to loosen the pie. Remove the spring form pan.
  16. Using a knife, cut a slice of the pie and serve it with a topping of whipped cream or ice cream.


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