Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Honey Carrot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Honey Carrot Pie is a unique and delicious dessert that combines the warm sweetness of honey with tender carrot puree, all nestled in a crunchy Biscoff cookie crust. Perfect for those looking to impress guests with a flavorful and visually appealing pie, it is baked to perfection until set and enjoyed chilled with a dollop of whipped cream.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

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 the oven. Set your oven to 350ºF (175ºC) and place a rack in the center to prepare for baking the pie later.
  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 pressed. Adjust moisture by adding more butter or crumbs as 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 edge first, then evenly spread and pack the crumbs along the bottom using a flat-bottomed cup or measuring cup to create a uniform crust.
  4. Cook the carrots. Steam the sliced carrots until very tender and easily pierced with a fork—this will take about 20 to 30 minutes. Alternatively, boiling the carrots until soft is also acceptable.
  5. Make the carrot puree. Transfer the cooked carrots into a blender along with honey, granulated sugar, water, vanilla bean paste, and coarse kosher salt. Blend thoroughly until the mixture becomes completely smooth and creamy.
  6. Combine filling ingredients. In a medium-sized bowl, whisk together the eggs and heavy cream until smooth and consistent. Gently fold the carrot puree into the egg-cream mixture, blending until fully combined.
  7. Fill and bake the pie. Pour the carrot filling into the prepared Biscoff crust and bake on the middle rack of the oven for 45 to 55 minutes. Bake until the filling is set with no wobble but avoid overbaking to prevent cracks. Once set, promptly remove the pie from the oven.
  8. Cool the pie. Allow the pie to cool completely at room temperature. Afterward, refrigerate it for at least 4 hours to firm up the texture and enhance the flavors.
  9. Serve. Cut the chilled pie and serve with a dollop of whipped cream. Optionally, garnish with candied carrots for added elegance and flavor.

Notes

  • Steaming carrots retains more nutrients and flavor than boiling, but either method works.
  • If the crust mixture is too crumbly, add melted butter slowly to reach the right consistency.
  • Do not overbake the pie to avoid cracks in the filling; it should just be set.
  • Refrigerating the pie for at least 4 hours is essential for the filling to fully set and for optimum flavor.
  • Use pure clover honey for a delicate floral sweetness that complements the carrots perfectly.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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