Spiced Carrot Custard Hazelnut Pie

Prep: 30 min / Cook: 1 hr 30 mins / Total: 2 hr 30 mins / Servings: 8

Hazelnut Pie CrustCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 cup (224g)  hazelnut flour7206816201208
2 tbsp (16g)  tapioca flour5000130013
1 tsp (5g)  xanthan gum20004.684.6800
1/2 tsp (2g)  salt00000000
1 each (33g)  egg white16040000
1 tbsp (14g)  melted butter1001100000
Spiced Carrot Custard FillingCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/2 lb (681g)  peeled carrots, cut into chunks276.6605.3363.8421.29042.55
1 tbsp (14g)  melted butter1001100000
4 large (400g)  eggs28620262002
1/2 cup (119g)  cream, heavy whipping410.5442.53.5003.5
1/2 cup (120g)  sugar free maple syrup5000380344
1/4 cup (60g)  unsweetened almond milk11.
1/4 cup (60g)  'Swerve' or other sugar replacement000600600
1 tbsp (9g)  yacón syrup (substitute: blackstrap molasses)25006600
1/2 tsp (1g)  ground cinnamon0000000
1/4 tsp (.25g)  ground cloves.
dash salt0000000
Per Serving:258.2819.37g6.79g26.49g5.54g11.75g9.2g *


  1. Preheat oven to 350 F (177 C).
  2. In a medium sized mixing bowl, combine the hazelnut flour, tapioca flour, xanthan gum, and salt.
  3. Once the dried ingredients are well distributed, add the egg white and melted butter. Mix until combined and a dough has formed.
  4. Roll the dough into a ball and wrap with plastic wrap. Set aside for 30 minutes.
  5. While the dough relaxes, coat the carrots in melted butter and a dash of salt. Bake on a tray in the oven until soft, about 25 minutes. Remove and set aside.
  6. Grease a sheet of parchment or wax paper. Place the doughball in the center of the paper. Grease a second sheet and place it above the dough. Roll the dough out until it is about 1/8-inch thin (3.2 mm).
  7. I have two small Teflon pans, which I used for this. However, this could just as easily be done in a traditional 9-inch (23 x 4 cm) pie pan. See tips and notes above for a full pie. For the smaller pan, using a large cookie cutter or the lid for a round food container or bowl (something that is slightly larger than the diameter of the mini pie pan). Using your cookie cutter or other round object as a guide, cut out 6 or 7 pie rounds. Combine the remaining dough, roll it out again and cut out at least one more round.
  8. Grease the mini pie mold. Press each dough round into the mini pie mold.
  9. Puree the roasted carrots in a food processor, until smooth. Measure out 2 cups (480 mL) of puree.
  10. In a medium sized mixing bowl, whisk together the carrot puree, eggs, cream, maple syrup, almond milk, sugar replacement, yacón syrup, cinnamon, cloves, and a dash of salt. Whisk until smooth.
  11. If you want a super smooth and consistent filling, you may strain the filling through a fine sieve. I typically err on the side of rougher rustic presentations, so I skipped this step.
  12. Evenly distribute the pie filling between the mini pies.
  13. Bake in a 350 F (177 C) oven until cooked through, about 30 minutes. The edge of the pies will start to brown and the tops will crack a bit. Remove, cool and serve!