Honey Carrot Pie
Honey Carrot Pie
Honey Carrot Pie combines the sweetness of honey and the earthiness of carrots into a delicious dessert. This delightful pie features a crunchy Biscoff crust and a creamy filling, making it a unique treat for any occasion.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Honey Carrot Pie
This Honey Carrot Pie is loaded with flavor and offers a wonderful twist on traditional pies. The flavors blend beautifully, creating a rich, sweet filling that is both satisfying and refreshing. Additionally, the crust made from Biscoff cookie crumbs adds a hint of caramel flavor, providing a delicious contrast to the pie’s smooth filling. Prepare to impress your family and friends with this innovative dessert that’s perfect for gatherings or a cozy night in.
How to Make Honey Carrot Pie
Follow these simple steps to create your own Honey Carrot Pie from scratch.
Ingredients:
- 1 ¾ cups (226g) Biscoff cookie crumbs
- 6 tablespoons (85g) unsalted butter, melted
- ¼ cup (40g) light brown sugar, lightly packed
- Pinch kosher salt (for crust)
- 16 ounces carrots, peeled and sliced into ½” pieces
- ½ cup (160g) pure clover honey
- ¼ cup (50g) granulated sugar
- 2 tablespoons (30g) water
- 1 teaspoon vanilla extract
- ½ teaspoon coarse kosher salt (for filling)
- 3 large eggs
- ½ cup (113g) heavy cream
Step-by-Step Instructions:
- Prepare the Biscoff Crumb Crust
In a medium bowl, combine the Biscoff cookie crumbs, melted unsalted butter, lightly packed light brown sugar, and a pinch of kosher salt until thoroughly mixed. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the refrigerator for at least 30 minutes or freeze for 15 minutes while you prepare the filling to help it set. - Cook and Mash Carrots
Place the 16 ounces of peeled and ½-inch sliced carrots in a large saucepan. Add just enough water to cover them. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the carrots are very tender and easily pierced with a fork. Carefully drain the cooked carrots in a colander, then return them to the saucepan. Using a potato masher or an immersion blender, mash or puree the carrots until very smooth. You should have about 1 ½ to 2 cups of mashed carrots. - Prepare the Filling Mixture
In a large mixing bowl, whisk together the ½ cup of pure clover honey, ¼ cup of granulated sugar, 2 tablespoons of water, 1 teaspoon of vanilla extract, and ½ teaspoon of coarse kosher salt. Whisk until well combined. Then, add the 3 lightly beaten large eggs and ½ cup of heavy cream, whisking until everything is fully incorporated and smooth. - Combine Filling Components
Add the pureed carrots to the wet ingredient mixture. Whisk continuously until everything is thoroughly combined and the filling is smooth and uniform. Ensure there are no lumps for the best texture. - Assemble and Bake the Pie
Adjust your oven rack to the lower-middle position and preheat the oven to 350°F (175°C). Carefully pour the prepared Honey Carrot Pie filling into your chilled Biscoff crumb crust. Smooth the top with a spatula if needed. Bake for 50-60 minutes, or until the edges of the filling are set and slightly puffed, but the center still has a slight jiggle when gently shaken. To confirm doneness, insert a thin knife or wooden skewer into the filling about 1 inch from the edge; it should come out clean. - Cool and Serve
Once baked, transfer your Honey Carrot Pie to a wire rack to cool completely. This crucial step allows the filling to fully set, requiring at least 3-4 hours, or ideally overnight. Use a sharp knife to cut slices. The pie is wonderful on its own, or you can serve it with a dollop of whipped cream for an extra touch. Leftover pie should be covered loosely and stored in the refrigerator for 3-4 days.
How to Serve Honey Carrot Pie
Serve your Honey Carrot Pie chilled or at room temperature. For an added treat, top each slice with whipped cream, caramel sauce, or a sprinkle of cinnamon. This pie is perfect for dessert after dinner or as a sweet snack during the day.
How to Store Honey Carrot Pie
Store any leftover Honey Carrot Pie in the refrigerator. Cover it loosely with plastic wrap to keep it fresh. The pie will last for about 3-4 days. Make sure to allow each slice to reach room temperature before serving for the best flavor and texture.
Tips to Make Honey Carrot Pie Perfect
- Ensure the carrots are well-cooked and mashed to create a smooth filling. This will help keep the texture consistent.
- Allow the pie to cool completely before slicing. This waiting time is essential for the filling to set properly.
- Adjust the sweetness by altering the amount of honey or sugar according to your taste preference.
- Experiment with spices such as cinnamon or nutmeg for an additional flavor twist.
Flavor Variations
Explore different flavors by incorporating spices or ingredients. Try adding ground cinnamon, nutmeg, or ginger for a spiced version of the pie. You can also combine the carrots with crushed nuts or add some raisins for added texture and flavor.
Pro Tips for Success
- For a stronger honey flavor, choose a robust honey variety like wildflower or orange blossom.
- Use room temperature ingredients such as eggs and cream for a smoother filling.
- Double-check that your crust is well-chilled before adding the filling to prevent it from getting soggy.
FAQs About Honey Carrot Pie
Can I use store-bought crust instead of Biscoff crumbs?
Yes, you can use a pre-made graham cracker crust or any other cookie crust you prefer. Just make sure to adjust the baking time as needed, depending on whether the crust requires pre-baking.
Is there a way to make this pie gluten-free?
Absolutely! Substitute the Biscoff cookie crumbs with gluten-free cookies or gluten-free graham cracker crumbs. Double-check that all other ingredients are certified gluten-free as well.
Can I freeze Honey Carrot Pie?
Yes, you can freeze the pie. Allow it to cool completely, then wrap it tightly in plastic wrap. For best results, wrap it again in aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.
Final Thoughts
Honey Carrot Pie is an innovative dessert that delights with its unique flavor combination. By following this simple recipe, you can create a pie that surprises and satisfies your taste buds. Enjoy this delicious treat with family and friends, and don’t forget to share your baking experience with them. Happy baking!
Honey Carrot Pie
Ingredients
Method
- In a medium bowl, combine the Biscoff cookie crumbs, melted unsalted butter, lightly packed light brown sugar, and a pinch of kosher salt until thoroughly mixed.
- Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
- Chill the crust in the refrigerator for at least 30 minutes or freeze for 15 minutes while you prepare the filling to help it set.
- Place the peeled and sliced carrots in a large saucepan and add just enough water to cover them.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the carrots are very tender.
- Drain the cooked carrots and return them to the saucepan. Mash or puree the carrots until very smooth.
- In a large mixing bowl, whisk together the honey, granulated sugar, water, vanilla extract, and coarse kosher salt until well combined.
- Add the lightly beaten eggs and heavy cream, whisking until everything is fully incorporated and smooth.
- Add the pureed carrots to the wet ingredient mixture and whisk until thoroughly combined and smooth.
- Preheat the oven to 350°F (175°C) and adjust your oven rack to the lower-middle position.
- Pour the filling into the chilled Biscoff crumb crust and smooth the top.
- Bake for 50-60 minutes, until the edges of the filling are set and slightly puffed.
- Transfer the pie to a wire rack to cool completely for at least 3-4 hours, or ideally overnight.
- Slice and serve, optionally with whipped cream.
