Honey Carrot Pie Recipe
Introduction
Honey Carrot Pie is a unique and delightful dessert combining the natural sweetness of honey with the earthy flavor of carrots, all nestled in a crunchy Biscoff cookie crust. It’s smooth, creamy, and perfect for those looking to surprise guests with something different yet comforting.
Ingredients
- 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
- 16 ounces carrots, peeled and sliced into ½” 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
- Step 1: Preheat the oven to 350ºF and place a rack in the center of the oven.
- Step 2: In a bowl, mix together the Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of kosher salt. The mixture should feel damp like wet sand and hold together when squeezed. If too dry, add melted butter a tablespoon at a time; if too wet, add more cookie crumbs until the right consistency is reached.
- Step 3: Press the crumb mixture into a 9-inch pie plate, starting by forming the edges, then evenly distributing and packing it down on the bottom using a flat-bottomed cup or measuring cup.
- Step 4: Steam the sliced carrots until very tender, about 20-30 minutes, or boil them as an alternative method.
- Step 5: Transfer the steamed carrots to a blender along with the honey, granulated sugar, water, vanilla extract, and coarse kosher salt. Blend until completely smooth.
- Step 6: In a medium bowl, whisk together the eggs and heavy cream until smooth. Add the carrot puree and whisk until fully combined.
- Step 7: Pour the carrot filling into the prepared pie crust. Bake on the center rack for about 45-55 minutes until the filling is set with no wiggle. Avoid overbaking to prevent cracking. Remove the pie immediately once set.
- Step 8: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours to fully set.
- Step 9: Serve chilled, garnished with whipped cream and optionally candied carrot slices.
Tips & Variations
- Use clover honey for its mild flavor, but feel free to experiment with other varieties like wildflower or orange blossom for a different twist.
- For added texture, sprinkle chopped toasted nuts such as pecans or walnuts on top before serving.
- If you prefer a spiced note, add a pinch of cinnamon or ginger to the carrot puree before baking.
- For a gluten-free crust, substitute cookie crumbs with gluten-free graham cracker crumbs or almond meal.
Storage
Store the Honey Carrot Pie covered in the refrigerator for up to 4 days. To serve, you can enjoy it chilled or allow it to sit at room temperature for 15-20 minutes. Reheating is not recommended as it may affect the texture of the filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, this pie benefits from resting in the refrigerator for at least 4 hours or overnight, which helps the filling fully set and the flavors to meld.
Can I use canned carrots instead of fresh?
Fresh carrots are best for this recipe due to their natural sweetness and texture. Canned carrots are softer and may affect the consistency and flavor of the filling.
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Honey Carrot Pie Recipe
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Honey Carrot Pie is a unique and delightful dessert combining a spiced Biscoff cookie crust with a smooth, naturally sweet carrot filling. The pie is baked to a perfect set, offering a luscious texture and warm honey flavor, ideal for seasonal gatherings or a comforting treat.
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350ºF and position a rack in the center to ensure even cooking.
- Prepare Crust Mixture: In a bowl, combine Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of kosher salt until the texture resembles wet sand that holds together when squeezed. Adjust butter or crumbs to achieve this consistency.
- Form Crust: Press the crumb mixture into a 9-inch pie plate, first shaping the edges by pushing crumbs up the sides, then distributing and packing the crumbs evenly across the bottom using a flat-bottomed cup or measuring cup.
- Cook Carrots: Steam the peeled and sliced carrots until very tender, about 20-30 minutes. Boiling is an acceptable alternative method for softening the carrots.
- Blend Filling: Transfer the cooked carrots to a blender and add honey, granulated sugar, water, vanilla extract, and kosher salt. Blend until completely smooth, creating a luscious carrot puree.
- Combine Eggs and Cream: In a medium bowl, whisk together the eggs and heavy cream until smooth. Mix the carrot puree into the egg and cream mixture thoroughly.
- Assemble and Bake: Pour the carrot filling into the prepared crust and bake on the center rack of the oven until the filling is set and doesn’t jiggle, about 45-55 minutes. Avoid overbaking to prevent cracking. Remove the pie immediately once set.
- Cool and Chill: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours to fully set and enhance the flavors.
- Serve: Garnish with whipped cream and optional candied carrot garnish before serving for added flavor and presentation.
Notes
- Steaming carrots preserves more nutrients and flavor compared to boiling, but boiling is a suitable alternative.
- If the crust mixture is too wet, add more cookie crumbs; if too dry, add melted butter gradually.
- Be careful not to overbake as it may cause cracking in the pie filling.
- Refrigerating the pie allows it to fully set and enhances the texture and flavor.
- This pie pairs well with a dollop of whipped cream or a candied carrot for a decorative touch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Honey Carrot Pie, Biscoff crust, carrot dessert, baked carrot pie, vegetarian dessert, fall recipes, unique pies
