Crust:

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 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.

Filling:

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor/blender.

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 shell.

Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.