Print

Honey Carrot Pie

Honey Carrot Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Honey Carrot Pie, a unique dessert that seamlessly blends the natural sweetness of carrots with the rich taste of honey. With its creamy filling nestled in a crunchy Biscoff cookie crust, this pie is not only a treat for your taste buds but also a conversation starter at any gathering. Perfect for busy weeknights or special occasions, this recipe will impress both kids and adults alike. Its luscious custard-like texture makes it a cherished addition to your dessert repertoire, ensuring every bite brings warmth and joy.

Ingredients

Scale
  • 1–3/4 cups Biscoff cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • ¼ cup lightly packed light brown sugar
  • Pinch kosher salt
  • 16 ounces carrots, peeled and sliced into 1/2" pieces
  • ½ cup pure clover honey
  • ¼ cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • ½ teaspoon coarse kosher salt
  • 3 large eggs
  • ½ cup heavy cream

Instructions

  1. Preheat the oven to 350ºF (175ºC). In a bowl, combine Biscoff crumbs, melted butter, brown sugar, and salt until damp. Press mixture into a 9" pie plate.
  2. Steam or boil carrots until fork-tender (20-30 minutes). Blend cooked carrots with honey, sugar, water, vanilla extract, and salt until smooth.
  3. In another bowl, whisk together eggs and cream. Mix in carrot puree until fully combined.
  4. Pour filling into crust and bake for 45-55 minutes until set in the center. Let cool before refrigerating for at least four hours.
  5. Serve chilled with optional whipped cream or toppings.

Nutrition

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