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Honey Carrot Pie

A creamy and warmly spiced carrot pie sweetened with golden honey and baked in a flaky crust for the perfect comforting dessert.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 9-inch pie crust unbaked
  • 1 tbsp butter for brushing
Filling
  • 3 cups carrots peeled and chopped
  • 3 tbsp honey
  • 0.5 cup brown sugar
  • 2 eggs large
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Pie dish
  • Wire rack
  • Blender or food processor

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Boil carrots until very soft, about 15–18 minutes. Drain and puree until smooth.
  3. Fit pie crust into a pie dish and brush lightly with butter.
  4. Whisk carrot puree, honey, brown sugar, eggs, cream, milk, melted butter, and vanilla until smooth.
  5. Add cinnamon, nutmeg, ginger, and salt. Mix thoroughly.
  6. Pour filling into prepared crust.
  7. Bake 45–55 minutes until center is mostly set.
  8. Cool completely before chilling for at least 2 hours.
  9. Top with whipped cream and honey before serving.

Notes

For extra flavor, roast the carrots before pureeing. Store leftovers refrigerated for up to 4 days.