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Honey Carrot Pie

A delightful dessert that combines tender carrots and sweet honey in a luscious filling, wrapped in a buttery Biscoff crust for a heartwarming treat.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 and 3/4 cups Biscoff cookie crumbs Use finely crushed cookies for best results.
  • 6 tablespoons unsalted butter, melted Melt the butter before mixing.
  • 1/4 cup light brown sugar
  • Pinch kosher salt Just a small pinch to enhance the sweetness.
For the filling
  • 16 ounces carrots, peeled and sliced Fresh carrots are preferable for flavor.
  • 1/2 cup pure clover honey Use high-quality honey for the best flavor.
  • 1/4 cup granulated sugar
  • 2 tablespoons water Used for blending with the carrots.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coarse kosher salt Enhances the flavors of the filling.
  • 3 large eggs Room temperature eggs are best.
  • 1/2 cup heavy cream Adds richness to the filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Press the mixture into the bottom and sides of a 9-inch pie plate to form the crust.
  4. Steam or boil the sliced carrots until tender enough to pierce with a fork.
  5. In a blender, combine the cooked carrots with honey, granulated sugar, water, vanilla extract, and a pinch of salt. Blend until smooth.
  6. In a separate bowl, whisk together the eggs and heavy cream, then fold in the carrot puree until well combined.
Baking
  1. Pour the carrot filling into the prepared crust.
  2. Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center has a gentle jiggle.
  3. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours before serving.

Notes

Serve with a dollop of whipped cream and candied carrots for a special touch. Can be stored in the fridge for 3-4 days or frozen for up to two months. Thaw in the fridge before serving.