Honey Carrot Pie Recipe

Introduction

This Honey Carrot Pie is a delightful twist on traditional pies, combining the natural sweetness of honey with tender carrot puree. The Biscoff cookie crust adds a unique crunch and spice, making it a perfect dessert for any occasion.

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

1. Step 1: Preheat the oven to 350ºF and place a rack in the center.
2. Step 2: In a bowl, combine the Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of kosher salt. The mixture should feel damp and hold together when squeezed. Adjust by adding more butter or crumbs as needed.
3. Step 3: Press the crumb mixture into a 9-inch pie plate, forming the edges first, then packing the bottom evenly with a flat-bottomed cup or measuring cup.
4. Step 4: Steam the sliced carrots until very tender, about 20–30 minutes, or boil as an alternative.
5. Step 5: Transfer the carrots to a blender with honey, granulated sugar, water, vanilla extract, and coarse kosher salt. Blend until completely smooth.
6. Step 6: In a medium bowl, whisk the eggs and heavy cream together until smooth. Add the carrot puree and whisk until fully combined.
7. Step 7: Pour the filling into the prepared crust. Bake on the center rack for 45–55 minutes, until the pie is set without wobbling. Avoid overbaking to prevent cracks.
8. Step 8: Remove the pie from the oven immediately once set. Let it cool to room temperature, then refrigerate for at least 4 hours.
9. Step 9: Serve chilled with whipped cream and an optional candied carrot garnish.

Tips & Variations

• For a spiced flavor, add a pinch of cinnamon or nutmeg to the carrot puree before baking.
• If Biscoff crumbs are unavailable, graham cracker crumbs can be a good substitute for the crust.
• Use a high-quality honey like clover or wildflower for the best natural sweetness and aroma.
• To make candied carrot garnish, gently simmer thin carrot strips in honey until soft and glossy.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat gently in a warm oven if desired, but it is best enjoyed chilled. Leftover pie can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff crumbs with graham cracker crumbs or gingersnaps for a different flavor and texture. Just ensure the crumbs mix well with melted butter to form a sturdy crust.

Is it necessary to steam the carrots?

Steaming is preferred because it preserves more nutrients and flavor, but boiling is a fine alternative. The key is to cook the carrots until they are very tender for a smooth, creamy filling.

Honey Carrot Pie Recipe

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★★★★★

4.9 from 80 reviews

This Honey Carrot Pie features a luscious, smooth carrot filling sweetened with pure clover honey and baked in a buttery Biscoff cookie crust. The pie is naturally sweet, creamy, and perfect for a unique dessert that balances earthy carrot flavors with rich sweetness, finished with a chilled set for the perfect texture.

• Author: rami
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Oven: Preheat your oven to 350ºF and position a rack in the center. This ensures even baking of the pie.
2. Prepare Crust Mixture: In a mixing 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 with more butter or cookie crumbs as needed.
3. Form Crust: Press the crumb mixture into a 9-inch pie plate, starting by forming the edges, then evenly distributing the crumbs across the bottom. Pack the crust firmly using the bottom of a flat measuring cup or similar tool.
4. Cook Carrots: Steam the sliced carrots until they are extremely tender and easily pierced with a fork, about 20-30 minutes. Alternatively, you can boil them until soft.
5. Blend Filling: Transfer the cooked carrots to a blender along with honey, granulated sugar, water, vanilla extract, and kosher salt. Blend until completely smooth and creamy.
6. Mix Eggs and Cream: In a medium bowl, whisk together the eggs and heavy cream until smooth. Stir in the carrot puree until fully combined, creating a uniform filling.
7. Fill and Bake: Pour the carrot filling into the prepared Biscoff crust. Bake on the center rack of your preheated oven for 45-55 minutes, or until the pie is set and firm without any jiggle. Avoid overbaking to prevent cracks.
8. Cool and Chill: Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours to fully set before serving.
9. Serve: Serve chilled, optionally topped with whipped cream and garnished with candied carrot slices for an elegant finishing touch.

Notes

• To test carrot tenderness, pierce with a fork; it should slide in easily.
• If crust is too crumbly, add melted butter gradually until it holds together well.
• For a vegan version, substitute eggs and cream with plant-based alternatives, but baking times and textures may vary.
• Do not overbake the pie to avoid cracks; the filling should be just set.
• Allowing the pie to chill overnight improves flavor and texture.
• Use pure clover honey for the best natural sweetness and flavor.

Keywords: Honey Carrot Pie, carrot dessert, Biscoff crust, creamy pie, baked carrot pie, unique pie recipes, sweet carrot dessert