Begin by selecting your crust base. You can use crushed graham crackers, nuts, or oats. If using nuts, pulse them in a food processor until finely ground.

In a bowl, combine your chosen crust ingredient with the melted butter or coconut oil. Add the optional sweetener if desired. Mix until the mixture resembles wet sand.

Press the mixture firmly into a pie pan, ensuring an even layer on the bottom and sides. Use the back of a spoon to pack it down.

Place the crust in the refrigerator to set while you work on the filling.

In a saucepan, whisk together the carob powder, sweetener, and cornstarch or arrowroot powder. Add a pinch of salt to enhance the flavors.

Gradually pour in the milk or non-dairy alternative while whisking continuously to prevent lumps from forming.

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir constantly to prevent sticking and ensure even thickening.

Allow the filling to simmer for about 5-7 minutes, or until it thickens to a pudding-like consistency.

Remove the saucepan from the heat and stir in the vanilla extract. This will add a lovely aromatic note to the filling.

Carefully pour the carob filling into the prepared crust, spreading it evenly with a spatula.

Gently tap the pie on the counter to release any air bubbles and ensure a smooth surface.

Place the pie in the refrigerator to chill and set for at least 2-3 hours. This will allow the flavors to meld and the filling to firm up.

Once the carob pie is fully chilled and set, it's ready to be enjoyed.

Slice the pie into wedges and serve them on dessert plates.

For an extra touch of indulgence, top each slice with a dollop of whipped cream or non-dairy whipped topping.