• Make the shortcrust pastry as in the link.
• Flattening it to about 1/2 cm thick and to fit a medium sized pie tin.
• Cut off the excess on the sides with scissors and press it down gently with a fork to make a pretty pattern.
• Use the fork and pinch plenty of holes in the piebody. this will prevent it from rising. You can also use piebeads or baking beans to keep the cust from puffing up.
• Bake at 170 degrees for 12 minutes.
• Chek the crust it should be golden and crisp.
• Remove from the oven and set to cool.

For the instant pot carrot halwa

• To the instant pot inner pot add the ghee and set to saute mode.
• Once the ghee starts melting add the carrots and saute it for a minute.
• Add the milk and cook it under manual high pressure for 1 minute.
• Once the pressure is released, open the lid.
• Add the sugar and set to saute mode.
• Mix so that the sugar coats evenly and saute till the liquid is almost evaporated ( about 6 - 8 minutes).
• Continuously mash with the back of the ladle.
• Add the khoya/ mawa and continue mixing till it is creamy.
• Add the cardamom powder and mix well.
• Remove from the instant pot and set the carrot halwa to cool.

For the kesar elaichi whipped cream

• Set the food processor with the whipping attachment.
• Add the heavy cream and whip continiuously.
• After about a minute of whipping add a tbsp of the kesar elaichi syrup and continue whipping.
• Add a further tbsp of the syrup and continue further,
• Once soft peaks are achieved, remove and chill till use.

To assemble the pie

• Set the piecrust ready
• Scoop in the cooled carrot halwa and smooth it evenly to fill the pie crust.
• Top this with the whipped cream and flatten the whipped cream a bit.
• Add the crushed nuts on top.
• The pie is now ready to be served.