There’s something undeniably heartwarming about recipes passed down through generations, like sweet memories twinkling in the flickering light of a kitchen hearth. Today, I’m delighted to share a cherished family treat — Honey Carrot Pie. This dessert wraps you in a cozy embrace, much like an afternoon spent on a swinging porch with loved ones, where laughter dances with the fragrant sweetness of honey.
Why make this recipe
Honey Carrot Pie is not just a dish; it’s a delightful reminder of simpler times, imbued with the warmth of home. Carrots, cheerful little roots of joy, transform into a luscious filling, while the sweet whisper of honey brings everything together. It’s a wonderful way to share love and comfort with your family and friends, perfect for a gathering or a quiet evening by yourself, wrapped in your favorite blanket.
How to make Honey Carrot Pie
Ingredients:
- 1 and 3/4 cups Biscoff cookie crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
- Pinch kosher salt
- 16 ounces carrots, peeled and sliced
- 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
Directions:
- Preheat your oven to a warm 350 degrees F. Just imagine that comforting warmth wrapping around you as you begin!
- In a bowl, mix together the Biscoff cookie crumbs, melted butter, brown sugar, and just a pinch of kosher salt. Stir it until it feels like damp sand between your fingers.
- Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Shape those edges well, like molding love into a crust.
- Now, let’s show those carrots some love! Steam or boil the sliced carrots until they are tender enough to pierce with a fork.
- In a blender, blend the cooked carrots with honey, granulated sugar, water, vanilla extract, and a pinch of salt until it’s as smooth as the sweetest Southern drawl.
- In a separate bowl, whisk together the eggs and heavy cream, then carefully fold in the luxurious carrot puree.
- Pour this golden, fragrant filling into your prepared crust and gently slide it into the oven. Bake for 45-55 minutes until the edges are set and the center has a gentle wiggle, like a loved one’s kiss.
- Allow the pie to cool to room temperature before placing it in the fridge for at least 4 hours. Patience is a virtue, darling! Serve it with a dollop of whipped cream and maybe a sprinkle of candied carrots if you’re feeling fancy.
How to serve Honey Carrot Pie
There’s something lovely about presenting this pie at the table. Slice it warmly and let the rich, inviting colors shine. A dollop of freshly whipped cream on top not only adds a delightful swirl but also opens up that beautifully airy texture beneath. Gather your loved ones close, watch their faces light up, and savor every bite as you share stories and sweet memories.
How to store Honey Carrot Pie
Your Honey Carrot Pie can be stored in the fridge, lovingly covered, for 3-4 days. Although you may find it hard to resist yumminess right from the fridge, it can also be kept in the freezer for up to two months. Just allow it to thaw in the fridge when you’re ready for another bite of that sweet nostalgia.
Tips to make Honey Carrot Pie
- If you want a little extra spice in your pie, consider adding a sprinkle of cinnamon or nutmeg to the carrot mixture. It adds a sprinkle of warmth and home-spun goodness.
- Ensure your carrots are tender but not overcooked, as you’ll want them to blend smoothly for that delightful filling.
- Be generous when you’re whipping that cream—because who doesn’t love a good pile of fluffy sweetness on top!
Variations
For a fun twist on this classic, try substituting the honey with maple syrup for a different flavor profile. You can also experiment by mixing in a few crushed pecans into the crust for a delightful crunch!
FAQs
1. Can I use store-bought crust instead of making my own?
Absolutely! If you’re short on time, a store-bought crust can be a wonderful alternative. Just keep in mind that the love baked into a homemade crust adds that extra touch!
2. Can I use frozen carrots for this recipe?
While fresh carrots are preferable for their flavor and texture, frozen carrots can work in a pinch! Just ensure they’re thoroughly drained and patted dry before blending.
3. Can I make this pie ahead of time?
Oh, yes! This pie is perfect for preparing a day in advance; it allows those lovely flavors to deepen. Just remember to keep it covered in the fridge until you’re ready to serve.
Gather your loved ones and whip up this Honey Carrot Pie; there’s something magical about sharing recipes that taste like home. So, pour yourself a sweet tea, settle in, and prepare to create not just a dessert, but new memories steeped in love. Here’s to heartfelt kitchens and the joy of sharing food with those we cherish!
Honey Carrot Pie
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of kosher salt. Mix until it resembles damp sand.
- Press the mixture into the bottom and sides of a 9-inch pie plate to form the crust.
- Steam or boil the sliced carrots until tender enough to pierce with a fork.
- In a blender, combine the cooked carrots with honey, granulated sugar, water, vanilla extract, and a pinch of salt. Blend until smooth.
- In a separate bowl, whisk together the eggs and heavy cream, then fold in the carrot puree until well combined.
- Pour the carrot filling into the prepared crust.
- Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center has a gentle jiggle.
- Allow the pie to cool to room temperature, then refrigerate for at least 4 hours before serving.