Preheat the oven to 350 degrees, with the rack in the middle.

For the crust, add the cookies to a food processor or blender and process until they are fine crumbs. Add in the melted butter, brown sugar and salt, and pulse until the mixture resembles wet sand.

Put the crust mixture into a nine-inch pie plate, and press it evenly and firmly up the sides and along the bottom.

Set the pie plate aside.

For the filling, steam or boil the carrots until they are fork tender (you want these fully cooked through). Drain them well, and after cleaning out your food processor/blender cup, add them, along with the honey, sugar, water, vanilla and salt, and process until the mixture is totally smooth.

In a bowl, whisk the eggs and cream together, and then add that to the processor/blender, and process until everything is well combined.

Pour the carrot mixture into the crust, and bake for 45 to 55 minutes, or until the filling is set and a knife inserted in the center comes out clean.

Let the pie cool completely, and then refrigerate for at least four hours or overnight before slicing and serving. Refrigerate any leftovers in an airtight container.