Honey Carrot Pie
Carrots beyond carrot cake in this honey-laced custard pie.
When it comes to dessert, carrots are often pigeonholed into a run-of-the-mill carrot cake or any of its many derivatives. Yet, this recipe for Honey Carrot Pie gives carrots a new dessert form! A creamy and silky carrot custard is kissed with a touch of honey and smoothed with heavy cream to make a pie that’s just waiting to be sliced and served!
The filling comes together super quickly. After prepping the pie crust, the carrots are boiled until fork tender and then blended until smooth. Components like honey, sugar, salt, and water are added, amplifying the carrots’ natural sweet taste.
Binding elements like the eggs and heavy cream are mixed in a separate bowl and then added to the carrot mixture. Since the carrot mixture is still hot, the egg-cream mixture is added in a slow, steady stream, being whisked until completely combined.
Once the filling is transferred to the pie crust, it bakes in the oven for forty-five to fifty minutes until the center is jiggly. Don’t over bake the pie or else the filling will crack.
Topped with fresh whipped cream, this Honey Carrot Pie is ready to serve!
The custard filling is prominently carrot-y in the best possible way! Honey, sugar, and vanilla accentuate the carrot’s natural sweetness and complement the earthy notes of flavor as well!
Honey Carrot Pie elevates the humble carrot into an elegant slice of sweetness!
Served with a pile of fresh whipped cream, this pie has an even more silky, velvety, and creamy texture!
Honey Carrot Pie
Diet: Vegetarian
Ingredients
- 1 store-bought or homemade pie crust, defrosted
- 16 ounces carrots, peeled and cut into 1/2-inch pieces
- 1/2 cup honey
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 large eggs, room temperature
- 1/2 cup heavy cream, plus more for making whipped cream
Preparation
- Preheat oven to 350°F. Roll out the pie dough and fit it into a 9-inch pie pan. Prick the dough with fork tines on the bottom and sides. Cover the dough with parchment paper and fill the pie with dried beans or pie weights.
- Blind bake the pie for 10 to 15 minutes. Take out of the oven, remove parchment paper and pie weights and let it cool down.
- In a large saucepan and bring water to a boil. Cook carrots until they are fork tender for about 20 to 25 minutes.
- Preheat the oven again to 350°F.
- Blend the carrots, alongside the honey, sugar, water, vanilla, and salt. Transfer into a large bowl.
- In a separate bowl whisk eggs and heavy cream together, pour the egg-cream mixture into the carrot mixture in a small steady stream, making sure not to curdle the eggs, whisking to completely combine.
- Pour the filling into the prepared pie crust and bake until the filling is jiggly in the center, about 45 to 55 minutes.
- Remove from the oven cooling to room temperature and then transfer to the refrigerator for a minimum of 4 hours. Serve with whipped cream and enjoy!
Recipe adapted from Everyday Pie.
