Description
A unique dessert that combines sweet, earthy flavors of honey and carrots in a creamy filling set on a crunchy Biscoff crust.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Prepare the Filling Mixture: Whisk honey, granulated sugar, water, vanilla, and salt in a bowl. Add beaten eggs and cream, whisk until smooth.
- Combine Filling Components: Add carrot puree to the mixture and whisk until uniform.
- 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.
- 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