Honey Carrot Pie
A silky honey carrot pie with a spiced cookie crust, offering a smooth custard-like filling that’s naturally sweet, rich, and gently comforting.
Calories:
Ingredients
For the Crust:
- 1¾ cups 226g Biscoff cookie crumbs
- 6 tablespoons 85g unsalted butter, melted
- ¼ cup 40g light brown sugar
- Pinch kosher salt
For the Filling:
- 16 ounces carrots peeled and sliced into ½-inch 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
- 3 large eggs
- ½ cup 113g heavy cream
Instructions
- Preheat oven to 350°F (175°C) and place a rack in the center for even baking.
- Mix Biscoff crumbs, melted butter, brown sugar, and salt until the texture resembles damp sand. Adjust with more butter if dry or crumbs if too wet. Press firmly into a 9-inch pie dish, shaping the sides first, then the base. Use a flat-bottomed cup to compact evenly.
- Steam or boil carrots for 20–30 minutes until very tender and easy to mash.
- Transfer carrots to a blender with honey, sugar, water, vanilla, and salt. Blend until completely smooth. Continue blending if the mixture looks grainy.
- Whisk eggs and cream in a bowl until smooth, then mix in the carrot puree until fully combined.
- Pour the filling into the crust and tap gently to release air bubbles.
- Bake for 45–55 minutes until the center is set with no jiggle. Avoid overbaking to prevent cracks.
- Cool to room temperature, then refrigerate for at least 4 hours to set properly.
- Slice and serve with whipped cream or a simple garnish if desired.