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
