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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.

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

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

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