Pineapple-Carrot Cake Pie

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  • Total: 4 hr 15 min
  • Prep: 2 hr 35 min
  • Inactive: 40 min
  • Cook: 1 hr
  • Yield: 8 to 10 servings
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Cooking spray

1 1/3 cups all-purpose flour

1/3 cup sugar

1/3 cup sliced almonds

1 1/2 cups grated carrots (about 3 medium)

1 stick cold unsalted butter, cut into pieces

1 tablespoon molasses

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

For the filling and toppings:

1 8-ounce can crushed pineapple in juice

1 8-ounce package cream cheese

1/2 cup 2% plain Greek yogurt

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 large egg

1 tablespoon all-purpose flour

Thinly sliced dried pineapple and sliced almonds, for topping


  1. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse the flour, sugar and almonds in a food processor until combined. Add the carrots; pulse until finely chopped. Add the butter, molasses, cinnamon, allspice and salt; pulse until the dough comes together in large clumps. Dampen your hands and press the dough into the bottom and up the side of the prepared pie plate. Freeze until firm, at least 30 minutes.
  2. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until dry and set around the edge, about 20 minutes. Remove the weights and foil and continue baking until the bottom is dry, 8 to 10 more minutes. Let cool 10 minutes.
  3. Meanwhile, make the filling: Wipe out the food processor. Add the canned pineapple, cream cheese, yogurt, sugar, vanilla, cinnamon and allspice and puree until smooth. Add the egg and flour; pulse until just combined.
  4. Pour the filling into the crust; bake until the edge is set but the center still jiggles slightly, 25 to 30 minutes. Transfer to a rack and let cool completely. Top with dried pineapple and sliced almonds.