Honey Carrot Pie

When you think of the word “pie,” your mind might wander to apple or pumpkin, but have you ever considered the delightful combination of honey and carrots? Honey Carrot Pie is a captivating dessert that beautifully melds sweet, earthy flavors into a rich and creamy filling set upon a crunchy Biscoff crust. This unique dessert invites you to explore new tastes and textures while evoking cozy memories of homemade dishes baked with love. If you’re looking to impress with an unexpected yet memorable pie, this recipe will be your new favorite go-to.

Why Make This Recipe

• This Honey Carrot Pie offers a pleasing balance of sweetness and subtle spice, making it a refreshing alternative to traditional pies.
• With its nutrient-rich carrots and the natural sweetness from honey, this pie is a delightful way to indulge without guilt.

It’s a unique dessert choice for gatherings, ensuring that you’ll be the star of any event!

Making Honey Carrot Pie at Home

Let’s embark on this sweet journey together. Making Honey Carrot Pie may sound complex, but it’s surprisingly straightforward, allowing you to create a show-stopping pie with minimal fuss. So, roll up your sleeves, grab your ingredients, and let’s get started.

Ingredients

To prepare this indulgent Honey Carrot Pie, gather the following ingredients:

• 1 ¾ cups (226g) Biscoff cookie crumbs
• 6 tablespoons (85g) unsalted butter, melted
• ¼ cup (40g) light brown sugar, lightly packed
• Pinch kosher salt (for crust)
• 16 ounces carrots, peeled and sliced into ½" pieces
• ½ cup (160g) pure clover honey
• ¼ cup (50g) granulated sugar
• 2 tablespoons (30g) water
• 1 teaspoon vanilla extract
• ½ teaspoon coarse kosher salt (for filling)
• 3 large eggs
• ½ cup (113g) heavy cream

Directions

Here’s how you can create the most delightful Honey Carrot Pie step by step:

1. Prepare the Biscoff Crumb Crust
   Start by combining the Biscoff cookie crumbs, melted unsalted butter, light brown sugar, and a pinch of kosher salt in a medium bowl. Mix everything thoroughly until combined. Then, press this mixture evenly into the bottom and up the sides of a 9-inch pie plate. To help the crust set, chill it in the refrigerator for at least 30 minutes or freeze for about 15 minutes while you prepare the filling.

2. Cook and Mash Carrots
   In a large saucepan, place your peeled and sliced carrots and cover them with just enough water. Bring the water to a boil. Once boiling, reduce the heat to medium-low, cover the pan, and let it simmer for 15-20 minutes until the carrots are very tender. Drain the cooked carrots in a colander and return them to the saucepan. Using either a potato masher or an immersion blender, mash or blend the carrots until you achieve a smooth puree. Aim for about 1 ½ to 2 cups of mashed carrots.

3. Prepare the Filling Mixture
   In a large mixing bowl, whisk together the clover honey, granulated sugar, water, vanilla extract, and coarse kosher salt until well combined. Once mixed, add in the three lightly beaten eggs and the heavy cream, continuing to whisk until everything is fully incorporated and silky smooth.

4. Combine Filling Components
   To the wet mixture, add the pureed carrots. Whisk continuously to ensure everything melds together perfectly, creating a smooth and uniform filling. The key is to make sure there are no lumps for the best texture in your pie.

5. Assemble and Bake the Pie
   Preheat your oven to 350°F (175°C) while adjusting your oven rack to the lower-middle position. Carefully pour the filling into your chilled Biscoff crust, smoothing the top if necessary. Bake for 50-60 minutes or until the edges of the filling are set and slightly puffed. The center should still have a little jiggle when you gently shake the pie. To check for doneness, insert a thin knife or wooden skewer into the filling about an inch from the edge; it should come out clean.

6. Cool and Serve
   After baking, transfer your Honey Carrot Pie to a wire rack to cool completely. Cooling is a crucial step, as it allows the filling to set fully. Aim for at least 3-4 hours, but if you can, let it cool overnight. Once cooled, use a sharp knife to slice the pie. It’s delicious on its own, but a dollop of whipped cream elevates it even further. If you have any leftovers, cover the pie loosely and store it in the refrigerator for 3-4 days.

Best Way to Store Honey Carrot Pie

Storing leftover Honey Carrot Pie correctly is important to maintain its flavor and texture:

• Refrigerate for 3-4 days at 40°F (4°C) or lower.
• For longer storage, you can freeze the pie for up to 2 months. Ensure it is covered tightly with plastic wrap or foil.
• To serve, thaw in the refrigerator overnight before enjoying.

How to Serve Honey Carrot Pie

When presenting your Honey Carrot Pie, you have several delightful serving options to consider:

• Serve each slice with a fresh dollop of lightly sweetened whipped cream or vanilla ice cream for an extra touch of indulgence.
• Drizzle warm caramel or honey over the top for a beautiful presentation and enhanced flavor.
• For a textural contrast, sprinkle crushed nuts such as pecans or walnuts on top.
• Pair the pie with a cup of perfectly brewed tea or coffee for a cozy afternoon treat.

Feel free to experiment with different toppings based on seasonal ingredients or your personal preferences; the possibilities are endless!

Tips to Make Honey Carrot Pie

To achieve the best results with your Honey Carrot Pie, keep these quick tips in mind:

• Use locally sourced honey if possible, as it can elevate the flavor of your pie beautifully.
• Ensure your crust is well-chilled before adding the filling to prevent it from becoming soggy.
• For a more pronounced carrot flavor, consider adding a pinch of cinnamon or nutmeg to the filling.
• Allow the pie to set for the recommended time to ensure the filling is firm when sliced.

Variations or Substitutions

If you’re looking to switch things up in your Honey Carrot Pie, here are a couple of ideas:

• Add Spices: For a warm, spiced version, try adding cinnamon, nutmeg, or ginger to the filling mixture. These spices complement the sweetness of the carrots beautifully.
• Alternative Crust Options: If you want to try a different base, you can use graham cracker crumbs or even a classic pie dough. Just remember to pre-bake your dough if using raw pie crust to avoid a soggy bottom.

FAQs

Q: Can I make this pie ahead of time?
A: Yes! Honey Carrot Pie can be made a day in advance. It actually tastes better after it has had time to rest in the refrigerator, as the flavors meld beautifully.

What if I can’t find Biscoff cookies?
You can substitute Biscoff crumbs with graham cracker crumbs, gingersnap cookies, or a similar sweet cookie that can be crushed.

Q: Can I use other sweeteners besides honey?
A: Absolutely! You can substitute honey with maple syrup or agave nectar if you prefer, but be aware that it may alter the flavor slightly.

How do I make it spicier?
If you like a little heat in your desserts, consider adding a pinch of cayenne pepper or red pepper flakes to the filling for a unique kick that pairs well with the sweetness.

Hungry yet? This Honey Carrot Pie is not just a dish; it’s an experience—one that spoils you with wholesome sweetness and comforting flavors. With its delightful crunch from the crust and the creamy, rich filling, this pie is bound to become a favorite in your household. Bring it to your next gathering, and watch as it disappears in a flash. Remember, recipes like this are about more than just eating; they are about bringing people together and creating joyful memories!

Honey Carrot Pie

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• Author: admin
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A unique dessert that combines sweet, earthy flavors of honey and carrots in a creamy filling set on a crunchy Biscoff crust.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups (226g) Biscoff cookie crumbs
• 6 tablespoons (85g) unsalted butter, melted
• ¼ cup (40g) light brown sugar, lightly packed
• Pinch kosher salt (for crust)
• 16 ounces carrots, peeled and sliced into ½” pieces
• ½ cup (160g) pure clover honey
• ¼ cup (50g) granulated sugar
• 2 tablespoons (30g) water
• 1 teaspoon vanilla extract
• ½ teaspoon coarse kosher salt (for filling)
• 3 large eggs
• ½ cup (113g) heavy cream

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Instructions

1. Prepare the Biscoff Crumb Crust: Combine Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of salt. Press mixture into a 9-inch pie plate and chill for at least 30 minutes.
2. Cook and Mash Carrots: Boil sliced carrots until very tender, then drain. Mash or blend until smooth to achieve 1 ½ to 2 cups of puree.
3. Prepare the Filling Mixture: Whisk honey, granulated sugar, water, vanilla, and salt in a bowl. Add beaten eggs and cream, whisk until smooth.
4. Combine Filling Components: Add carrot puree to the mixture and whisk until uniform.
5. Assemble and Bake: Preheat oven to 350°F (175°C). Pour filling into chilled crust and bake for 50-60 minutes until edges are set but center jiggles slightly.
6. Cool and Serve: Allow pie to cool completely for at least 3-4 hours. Slice and serve, optionally with whipped cream.

Notes

For best flavor, use locally sourced honey. Allow pie to set for recommended time for firm slices.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 24g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 80mg

Keywords: honey carrot pie, dessert, sweet pie, unique pie, homemade pie