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Honey Carrot Pie Recipe

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4.2 from 10 reviews

  • Author: Emma
  • Total Time: 1 hour 25 minutes plus 4 hours chilling
  • Yield: 8 servings

Description

This Honey Carrot Pie is a delightful twist on traditional carrot desserts, featuring a crumbly Biscoff cookie crust and a smooth, sweet carrot filling enriched with honey and spices. Perfectly baked to set the filling without cracking, this pie offers a comforting and unique treat that can be served chilled with whipped cream and a candied carrot garnish.

Ingredients

Crust

  • 1-3/4 cups (226 grams or 8 ounces) Biscoff cookie crumbs
  • 6 tablespoons (85 grams) unsalted butter, melted
  • ¼ cup lightly packed (40 grams) light brown sugar
  • Pinch kosher salt

Filling

  • 16 ounces carrots, peeled and sliced into 1/2″ pieces
  • ½ cup (160 grams) pure clover honey
  • ¼ cup (50 grams) granulated sugar
  • 2 tablespoons (30 grams) water
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon coarse kosher salt
  • 3 large eggs
  • ½ cup (113 grams) heavy cream

Instructions

  1. Preheat Oven: Preheat the oven to 350ºF and place a rack in the center to ensure even baking of the pie.
  2. Prepare Crust Mixture: In a bowl, combine the Biscoff cookie crumbs, melted butter, light brown sugar, and a pinch of kosher salt. Mix until the texture resembles damp, wet sand that holds together when squeezed. Adjust by adding more melted butter if too dry or more cookie crumbs if too wet.
  3. Form Pie Crust: Press the crumb mixture into a 9-inch pie plate, starting with the edges to form the sides, then evenly spreading it on the bottom. Use a flat-bottomed cup or measuring cup to pack it down into an even layer.
  4. Cook Carrots: Steam the sliced carrots until they are very fork tender, about 20-30 minutes. Alternatively, boil them until soft.
  5. Make Carrot Puree: Transfer the cooked carrots to a blender and add honey, granulated sugar, water, vanilla bean paste, and coarse kosher salt. Blend until completely smooth and well combined.
  6. Mix Filling: In a medium bowl, whisk together the eggs and heavy cream until smooth. Add the carrot puree to the egg mixture and whisk until fully integrated.
  7. Fill and Bake Pie: Pour the carrot filling into the prepared Biscoff crust. Bake on the center rack of the preheated oven until the pie is set with no wiggle, approximately 45-55 minutes. Avoid overbaking to prevent cracks in the pie.
  8. Cool and Chill: Remove the pie from the oven immediately after baking and let it cool to room temperature. Then refrigerate for at least 4 hours to fully set and chill.
  9. Serve: Serve the pie chilled, topped with whipped cream and optionally garnished with candied carrot for an elegant touch.

Notes

  • Adjust butter quantity in crust for the perfect crumb texture.
  • Ensure carrots are very tender for a smooth puree.
  • Do not overbake the pie to avoid cracking.
  • Chilling is essential for the filling to set properly.
  • Optional garnish of candied carrots adds sweetness and visual appeal.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/honey-carrot-pie-recipe/