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Honey Carrot Pie Recipe

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4.4 from 22 reviews

This Honey Carrot Pie combines the natural sweetness of pure clover honey with tender carrot puree, all encased in a crunchy Biscoff cookie crust. The smooth, creamy filling is gently baked to perfection, resulting in a unique and delicious dessert perfect for any occasion.

Ingredients

For the Crust:

  • 1-¾ 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

For the Filling:

  • 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

  1. Preheat Oven: Preheat the oven to 350ºF and place a rack in the center of the oven to ensure even baking of the pie.
  2. Prepare Crust Mixture: In a bowl, combine 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 moisture by adding more butter or cookie crumbs if necessary.
  3. Form the Crust: Pour the crumb mixture into a 9-inch pie plate. Press the crumbs first up the sides to form the crust’s edges, then evenly distribute and pack the crumbs into the bottom using a flat-bottomed cup or measuring cup.
  4. Cook Carrots: Steam the sliced carrots until extremely tender, about 20-30 minutes. Alternatively, boil until fork tender.
  5. Blend Filling: Transfer the cooked carrots to a blender. Add honey, granulated sugar, water, vanilla extract, and kosher salt. Blend until completely smooth and creamy.
  6. Combine Eggs and Cream: In a medium bowl, whisk together the eggs and heavy cream until smooth. Add the carrot puree and whisk thoroughly until fully combined.
  7. Fill Pie and Bake: Pour the carrot filling into the prepared pie crust. Bake in the preheated oven on the center rack for 45-55 minutes or until the pie is set with no wiggle. Avoid overbaking to prevent cracks. Remove immediately once set.
  8. Cool and Chill: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours to fully set the filling.
  9. Serve: Serve chilled, optionally topped with whipped cream and candied carrot garnish for added flavor and presentation.

Notes

  • Ensure the crust mixture holds together well; adjust butter or crumbs as needed for optimal texture.
  • Be careful not to overbake the pie to avoid cracking on the surface.
  • Steaming the carrots preserves flavor better than boiling, but boiling is a suitable alternative.
  • Refrigeration time is crucial for the pie to set properly and develop its creamy texture.
  • For a decorative touch, garnish with whipped cream and thinly sliced candied carrots.

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