Honey Carrot Pie

Honey Carrot Pie

Author: Chef Elsa Prep Time: 30 min
Cook Time: 60 min Total Time: 90 min
Yield: 8 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

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

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
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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

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