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Honey Carrot Pie Recipe

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4.1 from 8 reviews

This Honey Carrot Pie features a unique Biscoff cookie crust with a smooth, sweet carrot filling enhanced by pure clover honey and warm spices. The pie is baked to perfection with a creamy custard base, making it a delightful and wholesome dessert perfect for any occasion.

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 extract
  • ½ teaspoon coarse kosher salt
  • 3 large eggs
  • ½ cup (113 grams) heavy cream

Optional Garnish

  • Whipped cream
  • Candied carrot garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF and position a rack in the center to ensure even baking.
  2. Prepare the 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 the consistency by adding more butter or crumbs if needed.
  3. Form the Pie Crust: Transfer the crumb mixture into a 9-inch pie plate. Press the crumbs firmly up the sides to form the crust edges and then evenly distribute on the bottom. Use a flat-bottomed cup or measuring cup to pack the crust flat and even.
  4. Cook the Carrots: Steam the sliced carrots until extremely fork-tender, about 20-30 minutes. Alternatively, boil them until soft. Drain any excess water if boiled.
  5. Blend the Filling: Place the cooked carrots into a blender with honey, granulated sugar, water, vanilla extract, and coarse kosher salt. Blend until completely smooth and creamy.
  6. Mix Eggs and Cream: In a medium bowl, whisk together the eggs and heavy cream until smooth and well combined.
  7. Combine Filling Mixture: Add the carrot puree to the egg and cream mixture. Whisk thoroughly to ensure a uniform filling.
  8. Fill and Bake the Pie: Pour the carrot filling into the prepared crust. Bake in the preheated oven on the center rack for 45-55 minutes, until the filling is set with no wiggle. Avoid overbaking to prevent cracking. Remove from oven immediately once set.
  9. Cool and Chill: Let the pie cool to room temperature. Then cover and refrigerate for at least 4 hours to allow the filling to firm up and flavors to meld.
  10. Serve: Serve chilled with whipped cream and an optional candied carrot garnish for an elegant touch.

Notes

  • Ensure the crust mixture is not too wet or dry to avoid crumble during baking.
  • Steaming carrots preserves more nutrients and flavor but boiling works as an alternative.
  • Do not overbake the pie to prevent cracks in the filling; the pie should be just set.
  • Refrigerate the pie thoroughly to help it firm up for clean slices.
  • Use pure clover honey for the best flavor, but other mild honeys can substitute.

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