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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/honey-carrot-pie-recipe/