Description
A delicious Honey Carrot Pie made with carrot purée, honey, and a rich custard filling.
Ingredients
Scale
- 1 pound carrots, peeled and chopped
- 1 cup carrot purée
- ¾ cup honey
- ½ cup whole milk
- ½ cup heavy cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 9-inch single pie crust, blind baked
Instructions
- Make the Carrot Purée: Start by steaming or boiling the peeled and chopped carrots until they are fork-tender. This usually takes about 15–20 minutes. Once soft, drain and blend them in a food processor or blender until completely smooth. Let the purée cool before using it in the filling.
- Preheat and Prepare the Crust: Preheat your oven to 350°F (175°C). Ensure your 9-inch pie crust is blind-baked and cooled—this keeps the bottom from getting soggy under the custard filling.
- Mix the Custard Filling: In a large mixing bowl, whisk together the cooled carrot purée, honey, milk, heavy cream, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. The mixture should be smooth and well-blended with a warm golden-orange color.
- Fill and Bake: Pour the filling into the prepared crust. Tap the pie pan gently on the counter to release any air bubbles. Bake on the middle rack for 40 to 45 minutes, or until the edges are set and the center has a gentle wobble.
- Cool and Serve: Let the Honey Carrot Pie cool at room temperature for at least 2 hours to set fully. For best results, chill it for an additional 2 hours in the refrigerator. Serve chilled or at room temperature, optionally topped with whipped cream or a drizzle of extra honey.
Notes
- For the best flavor, use fresh carrots.
- This pie is delicious served with whipped cream or yogurt.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg