Creamy Carrot Pie

This silky honey carrot pie turns ordinary veggies into a dreamy dessert that'll amaze your doubting dinner guests. Sweet carrots blend beautifully with honey in this velvety custard tucked inside a tasty spiced cookie shell.

I whipped up this treat when trying to use a bunch of carrots from my garden. What started as just playing around in the kitchen has turned into our go-to special dessert that everyone asks for at family get-togethers.

Ingredients

• Biscoff cookie crumbs: 1-¾ cups. These tasty spiced cookies make a warm, flavorful base that works great with the carrot filling.
• Unsalted butter: 6 tablespoons. Go for good butter to get the best taste and to make sure the crumbs stick together right.
• Light brown sugar: ¼ cup. Gives a nice richness and helps the crust stay in one piece.
• Kosher salt: A pinch. Makes the cookie flavor pop without any saltiness in the crust.
• Carrots: 16 ounces. Pick bright orange ones without green tops for extra sweetness and pretty color.
• Clover honey: ½ cup. Try to find pure stuff without extras for those lovely flower notes.
• Granulated sugar: ¼ cup. Works with the honey to give steady sweetness throughout.
• Water: 2 tablespoons. Helps everything blend into that perfect smooth texture.
• Vanilla extract: 1 teaspoon. Stick with the real thing for the coziest flavor.
• Coarse kosher salt: ½ teaspoon. Super important to cut the sweetness and bring out flavors.
• Large eggs: 3. Let them sit out till they're room temperature for the creamiest custard.
• Heavy cream: ½ cup. The fattier the cream, the more decadent your filling will be.

Step-by-Step Instructions

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Prepare the Oven:

Get your oven going at 350°F with the rack in the middle. This way your pie will cook just right without burning the bottom or leaving the middle mushy.

Create the Biscoff Crust:

Mix your cookie crumbs with melted butter, brown sugar, and salt until it looks like damp sand. It should stick when you press it but not feel too greasy. Try squeezing some in your hand to check if it holds together without falling apart or leaking butter.

Form the Crust:

First push the crumbs up along the sides of your pie dish, pressing firmly with your fingers. Go all the way around to get an even edge, then spread what's left across the bottom. Take a measuring cup with a flat bottom to pack it down well, making a nice smooth layer that won't fall apart when you cut it.

Prepare the Carrots:

Steam your carrot slices until they're super soft, around 20-30 minutes. You'll want them so tender that a fork slides right through. This makes sure your filling will be smooth without stringy bits. You can boil them too, but steaming keeps more flavor in the carrots.

Create the Carrot Puree:

Throw your soft carrots in a blender with honey, sugar, water, vanilla, and salt. Blend on high till completely smooth with no little carrot pieces left. Might take 2-3 minutes depending on your blender. You want a bright orange mix that feels like velvet.

Make the Custard Base:

Mix eggs and cream in a bowl until they're well combined. The mix should look light yellow and a bit frothy. Pour in the carrot puree and stir again until everything's mixed well. Your filling will be a gorgeous bright orange.

Bake the Pie:

Pour your filling into the crust and bake for 45-55 minutes. Keep an eye on it toward the end. You'll know it's done when the filling doesn't wobble in the middle when you gently shake it. Take it out right away to keep it from cracking.

Chill and Serve:

Let your pie cool all the way at room temperature, then put it in the fridge for at least 4 hours or overnight. This cooling time is key for the filling to set properly and flavors to come together. Serve with fresh whipped cream and maybe some fancy candied carrot curls if you're feeling extra.

Honey really makes this recipe special. I found that clover honey brings out the carrots' natural sweetness without taking over. My grandma kept bees, and using honey like hers in this pie makes it feel like she's joining us for dessert every time we make it.

Make Ahead Options

This carrot pie gets even better when you make it early. You can fix the crust up to 3 days ahead and keep it covered on your counter. The whole pie can be baked up to 3 days before you plan to serve it if you keep it in the fridge. The flavors actually get better after chilling for a day, which makes this perfect when you're planning a busy holiday meal.

Flavor Variations

The basic recipe tastes amazing on its own, but you can switch things up too. Add 1 teaspoon of cinnamon and ¼ teaspoon each of ginger and nutmeg for a spicy version. For something tropical, swap out vanilla for 1 teaspoon of coconut extract and add 2 tablespoons of rum to your filling. You can also try graham crackers or gingersnaps instead of Biscoff cookies for the crust.

Troubleshooting Tips

If your filling cracks while baking, you probably cooked it too long. Watch it carefully since ovens can be different. Putting the pie in a water bath helps by cooking it more gently. If your crust falls apart when cutting, next time press it down harder when making it or add another tablespoon of melted butter. For the smoothest filling ever, run your carrot puree through a fine strainer before mixing it with the custard.

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Each forkful of this pie feels like comfort food from the past, showing off how beautifully carrots and honey work together in a fancy dessert.

Frequently Asked Questions

→ Could I swap the cookies in the crust?

Yes, you can! Try gingersnaps or graham crackers as substitutes. Just keep the same butter-to-crumb ratio so the consistency stays right.

→ How do I check if the pie is done?

If the center doesn't jiggle when you gently move the pie, it's ready. Avoid overbaking to prevent cracks on top.

→ Can I prepare this dessert ahead of time?

Definitely! This pie gets better after chilling for a few hours, so making it the day before works well.

→ What's the easiest way to get soft carrots for this pie?

A steamer basket over boiling water works, or you can boil them directly. Make sure they're fork-tender before blending.

→ How should I store leftovers?

Keep leftovers covered in the fridge for up to four days. Just don't freeze it; the texture won't stay the same.

→ Can I switch to a different honey type?

Of course! Clover honey is suggested, but other types like orange blossom or wildflower honey add their own unique twist.