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Honey Carrot Pie

A comforting dessert that combines sweet carrots and honey in a buttery crust, reminiscent of family gatherings and cherished memories.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 and 3/4 cups Biscoff cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar
  • Pinch kosher salt
For the filling
  • 16 ounces carrots, peeled and sliced into 1/2 inch pieces
  • 1/2 cup pure clover honey
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coarse kosher salt
  • 3 large eggs
  • 1/2 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. In a bowl, combine the Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of salt until well mixed.
  3. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  4. Steam or boil the carrots until tender, about 20 to 30 minutes.
  5. Blend the cooked carrots with honey, granulated sugar, water, vanilla extract, and coarse kosher salt until smooth.
  6. In another bowl, whisk together the eggs and heavy cream, then mix in the carrot puree.
  7. Pour the filling into the prepared crust.
Baking
  1. Bake in the oven for about 45 to 55 minutes or until set and golden on top.
  2. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours before serving.
Serving
  1. Serve with a dollop of whipped cream and enjoy with family.

Notes

Ensure carrots are tender for smooth consistency. For added flavor, try adding cinnamon or nutmeg. Substitute Biscoff crumbs with graham crackers if necessary.