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Honey Carrot Pie Recipe

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4.1 from 89 reviews

This Honey Carrot Pie is a unique and delightful dessert that combines a buttery Biscoff cookie crust with a smooth, sweet carrot and honey filling. Perfectly set in the oven, this pie offers a creamy texture with natural sweetness enhanced by honey, making it a comforting yet sophisticated treat ideal for any occasion.

  • Total Time: 1 hour 25 minutes plus 4 hours chilling
  • 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 extract
  • ½ teaspoon coarse kosher salt
  • 3 large eggs
  • ½ cup (113 grams) heavy cream

Instructions

  1. Preheat the oven: Preheat the oven to 350ºF (175ºC) and position a rack in the center of the oven 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 with additional butter or cookie crumbs as needed to achieve this consistency.
  3. Form the crust in the pie plate: Pour the crumb mixture into a 9-inch pie plate. Press the crumbs up the sides to form the edges first, then work them down to evenly cover the bottom. Use a flat-bottomed cup or measuring cup to pack the crumbs firmly into an even layer.
  4. Cook the carrots: Steam the sliced carrots for 20-30 minutes until they are very fork tender. Alternatively, boil the carrots until soft, ensuring they are tender enough for blending.
  5. Puree the carrot filling: Transfer the cooked carrots to a blender along with the honey, granulated sugar, water, vanilla extract, and coarse kosher salt. Blend until the mixture is completely smooth and creamy.
  6. Combine eggs and cream: In a medium bowl, whisk the eggs and heavy cream together until smooth. Then, add the carrot puree and whisk until fully combined and uniform in texture.
  7. Fill and bake the pie: Pour the carrot filling into the prepared Biscoff crust. Bake on the center rack of the oven for 45-55 minutes, until the pie is set and no longer wobbles when gently shaken. Avoid overbaking to prevent cracks in the filling.
  8. Cool and chill: Remove the pie from the oven immediately once set and let it cool to room temperature. Then, transfer the pie to the refrigerator to chill for at least 4 hours to fully set and enhance flavors.
  9. Serve: Serve the pie chilled, optionally garnished with whipped cream and candied carrot decorations for an added touch of elegance.

Notes

  • For best results, ensure the carrot puree is completely smooth before mixing with eggs and cream to achieve a silky filling.
  • If the crust feels too wet or crumbly, add extra cookie crumbs a tablespoon at a time; if too dry, add melted butter similarly.
  • Steaming is recommended for carrots to retain more nutrients and flavor, but boiling works as well.
  • Allow the pie to chill thoroughly to allow flavors to meld and texture to firm up nicely.
  • To add visual appeal, consider garnishing with whipped cream and candied carrot slices or zest.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 45-55 minutes baking + 20-30 minutes steaming carrots
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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