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Honey Carrot Pie Recipe

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4.2 from 9 reviews

This Honey Carrot Pie is a unique and delicious dessert featuring a buttery Biscoff cookie crust filled with a smooth, sweet carrot and honey custard. It combines the earthy sweetness of carrots with pure clover honey and a hint of vanilla, baked to a creamy, set perfection. The pie is perfect for a comforting treat, finished with whipped cream and optional 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 position to ensure even baking.
  2. Make the crust mixture: In a bowl, combine the Biscoff cookie crumbs, melted butter, light brown sugar, and a pinch of kosher salt until the mixture resembles damp, wet sand that holds together when squeezed. Adjust consistency by adding more melted butter or cookie crumbs as needed.
  3. Form the pie crust: Press the crumb mixture into a 9-inch pie plate, starting by shaping the edges upwards, then pressing an even layer on the bottom. Use a flat-bottomed cup or measuring cup to firmly pack the crust evenly.
  4. Cook the carrots: Steam the sliced carrots until fork tender, about 20-30 minutes. Alternatively, boil the carrots until very soft.
  5. Blend the filling: 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 creamy.
  6. Mix eggs and cream: In a medium bowl, whisk the eggs and heavy cream together until smooth, then stir in the carrot puree until fully combined.
  7. Fill and bake the pie: Pour the carrot filling into the prepared crust and bake on the center oven rack for 45-55 minutes, or until the filling is set and does not jiggle when shaken. Avoid overbaking to prevent cracking.
  8. Cool and chill: Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours to fully set the filling.
  9. Serve: Serve the chilled pie topped with whipped cream and optionally a garnish of candied carrots for an elegant finish.

Notes

  • If the crust mixture is too dry and crumbly, add melted butter 1 tablespoon at a time until it holds together.
  • Steaming carrots preserves more flavor and nutrients compared to boiling, but either method works.
  • Do not overbake the pie to avoid cracks in the filling; the pie should be just set when you remove it.
  • For a decorative touch, whip heavy cream fresh or use store-bought whipped topping.
  • Candied carrots can be made by gently cooking thin carrot strips in sugar syrup until tender and glossy.

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