Creamy Carrot Pie (Print Version)
# Ingredients:
→ Crust Mixture
01 -
Pinch of kosher salt
02 -
6 tablespoons (85 grams) melted unsalted butter
03 -
1-¾ cups (226 grams) crushed Biscoff cookies
04 -
¼ cup (40 grams) packed light brown sugar
→ Filling Components
05 -
½ teaspoon coarse kosher salt
06 -
16 ounces (450 grams) carrots, peeled and cut into ½-inch slices
07 -
2 tablespoons (30 grams) water
08 -
3 large eggs
09 -
½ cup (160 grams) clover honey
10 -
¼ cup (50 grams) white sugar
11 -
1 teaspoon of vanilla extract
12 -
½ cup (113 grams) heavy cream
# Instructions:
01 -
Heat your oven to 350°F (175°C) and place a rack in the middle.
02 -
Combine the crushed cookies with the butter, salt, and packed brown sugar in a mixing bowl. Stir until it feels like damp sand that clumps when pressed. If it’s too dry, add more melted butter; if it’s too wet, add extra crumbs.
03 -
Put the crumb mixture into a 9-inch pie plate. Start by pressing it firmly along the sides, then move to the bottom, spreading it out evenly. Use the flat bottom of a measuring cup to make it compact and smooth.
04 -
Steam the sliced carrots until they’re soft enough to mash easily with a fork, usually 20 to 30 minutes. Boiling them works too if you prefer.
05 -
Put the steamed carrots in a blender along with honey, sugar, water, vanilla, and salt. Blend until the mixture is smooth and velvety, with no chunks or pieces left.
06 -
Whisk together the eggs and cream in a bowl until smooth. Add the blended carrot mixture and stir until everything’s well combined.
07 -
Pour the carrot filling into the crust you prepared earlier. Bake it in the preheated oven for 45 to 55 minutes, or until the center feels firm and doesn’t jiggle. Take it out immediately once it’s set to prevent cracks.
08 -
Let the pie cool off completely to room temperature. After that, chill it in the fridge for at least 4 hours before cutting into it.
09 -
Top with whipped cream and, if you’re feeling fancy, some candied carrot slices. Serve and dig in.
# Notes:
01 -
Making sure the carrots are super soft before blending gives the pie its smooth feel.
02 -
For the best taste, make it the day before and let it chill overnight in the fridge.