Honey Carrot Pie Recipe

Introduction

Honey Carrot Pie is a unique and delightful dessert that combines the natural sweetness of carrots with rich honey and a buttery Biscoff crust. This smooth and creamy pie is perfect for those looking to try something a little different and impress guests with an unexpected treat.

Ingredients

• 1-¾ cups (226 grams or 8 ounces) Biscoff cookie crumbs
• 6 tablespoons (85 grams) unsalted butter, melted
• ¼ cup lightly packed (40 grams) light brown sugar
• Pinch kosher salt
• 16 ounces carrots, peeled and sliced into ½” pieces
• ½ cup (160 grams) pure clover honey
• ¼ cup (50 grams) granulated sugar
• 2 tablespoons (30 grams) water
• 1 teaspoon vanilla extract
• ½ teaspoon coarse kosher salt
• 3 large eggs
• ½ cup (113 grams) heavy cream

Instructions

1. Step 1: Preheat the oven to 350ºF and place a rack in the center of the oven.
2. Step 2: In a bowl, mix the Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of salt until the mixture resembles damp, wet sand and holds together when squeezed. Adjust with more butter or crumbs if needed.
3. Step 3: Press the crumb mixture firmly into a 9-inch pie plate, first forming the edges, then packing the bottom into an even layer using a flat-bottomed cup.
4. Step 4: Steam the sliced carrots until very tender, about 20–30 minutes, or boil them until soft.
5. Step 5: Transfer the cooked carrots to a blender and add honey, sugar, water, vanilla extract, and coarse salt. Blend until completely smooth.
6. Step 6: In a medium bowl, whisk together the eggs and heavy cream until smooth, then whisk in the carrot puree until fully combined.
7. Step 7: Pour the filling into the prepared crust and bake in the oven for 45–55 minutes, until the pie is set with no jiggle. Avoid overbaking to prevent cracking.
8. Step 8: Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours before serving.
9. Step 9: Serve chilled, topped with whipped cream and optional candied carrot garnish.

Tips & Variations

• For extra flavor, try adding a pinch of ground cinnamon or ginger to the filling mixture before baking.
• If Biscoff cookies aren’t available, graham cracker crumbs can be a good substitute for the crust.
• Use a food processor to crush the cookies finely for a smoother crust texture.
• Garnish with toasted nuts or a drizzle of extra honey for added texture and sweetness.

Storage

Store the pie covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave for a few seconds if you prefer it warm, though it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, Honey Carrot Pie benefits from chilling for several hours or overnight to fully set and develop its flavors.

What can I use if I don’t have clover honey?

Any mild-flavored honey will work well, such as wildflower or orange blossom honey, which will still add natural sweetness and aroma.

Honey Carrot Pie Recipe

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★★★★★

5 from 56 reviews

This Honey Carrot Pie combines a unique Biscoff cookie crust with a smooth, naturally sweetened carrot filling, baked to a custard-like perfection. The pie balances the earthiness of carrots with the rich depth of honey and warm vanilla, offering a delightful dessert that is both comforting and innovative.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 45 minutes plus 4 hours chilling
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust:

• 1–¾ cups (226 grams or 8 ounces) Biscoff cookie crumbs
• 6 tablespoons (85 grams) unsalted butter, melted
• ¼ cup lightly packed (40 grams) light brown sugar
• Pinch kosher salt

For the Filling:

• 16 ounces carrots, peeled and sliced into ½” pieces
• ½ cup (160 grams) pure clover honey
• ¼ cup (50 grams) granulated sugar
• 2 tablespoons (30 grams) water
• 1 teaspoon vanilla extract
• ½ teaspoon coarse kosher salt
• 3 large eggs
• ½ cup (113 grams) heavy cream

Instructions

1. Preheat Oven: Preheat your oven to 350ºF and position a rack in the center to ensure even baking.
2. Prepare Crust Mixture: In a bowl, combine Biscoff cookie crumbs, melted butter, light brown sugar, and a pinch of kosher salt. Mix until the texture resembles damp, wet sand that holds together when squeezed. Adjust the consistency by adding more melted butter or cookie crumbs as needed.
3. Form Pie Crust: Press the crumb mixture into a 9″ pie plate, starting with the edges to form a crust, then evenly distribute and pack down the crumbs across the bottom using a flat-bottomed cup or measuring cup.
4. Cook Carrots: Steam the sliced carrots until very tender and easily pierced with a fork, about 20–30 minutes. Alternatively, boil them until soft.
5. Blend Filling: Transfer the cooked carrots to a blender. Add honey, granulated sugar, water, vanilla extract, and kosher salt. Blend until the mixture is completely smooth and creamy.
6. Combine Filling Ingredients: In a medium bowl, whisk together the eggs and heavy cream until smooth. Gradually add the carrot puree, whisking to combine thoroughly.
7. Fill and Bake: Pour the carrot filling into the prepared crust. Bake on the center rack of the preheated oven for 45–55 minutes, until the filling is set with no wiggle but not overbaked to avoid cracks.
8. Cool and Chill: Remove the pie from the oven immediately once set. Allow it to cool to room temperature, then refrigerate for at least 4 hours to fully set and enhance flavors.
9. Serve: Slice and serve chilled with whipped cream and an optional candied carrot garnish for extra flair.

Notes

• Ensure carrots are cooked very soft to blend into a perfectly smooth filling.
• Be careful not to overbake to prevent cracking on top.
• Use clover honey for subtle floral sweetness; other honey types can alter flavor.
• The Biscoff cookie crust provides a spiced, caramelized crunch that complements the creamy filling.
• This pie is best served chilled after refrigeration for optimal texture.
• Optional garnish of candied carrot adds a decorative and textural contrast.

Keywords: Honey Carrot Pie, Biscoff crust, carrot dessert, baked carrot pie, unique pie recipes, autumn desserts, creamy carrot pie