This Honey Carrot Pie is a unique dessert with a nuanced special flavor. The carrot filling is like a thick custard that pairs perfectly with the crunchy biscoff cookie crust.

A carrot pie with honey in a biscoff cookie crust.

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We all know carrots are naturally sweet, but they often aren't thought of as sweet enough to be made into a dessert. I think this pie proves otherwise. It has a creamy, intense flavor, but if you weren't told it's carrot, it might be difficult to distinguish what the flavor is (other than delicious).

This pie is quite similar to a Pumpkin Pie or a Sweet Potato Pie, but also entirely its own thing.

When developing the recipe, I wanted to try to highlight the carrot flavor without adding additional spices. However, the idea of adding honey as part of the sweetener and a splash of vanilla sounded like the right move, and I think it helps the pie feel like a definitive dessert without covering up the slightly earthy carrot flavor.

Its smooth, soft filling pairs so well with the crunch of a biscoff cookie crust, though a few other crust options are discussed below.

So, let's get to making it, shall we? The article below details all the information you need to know to make this successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.

More of a visual person? Check out the video of me making it below, located right above the recipe!

Jump to:

Ingredient Overview
Carrot Pie Crust Options
How to Make It
How to Tell When It's Done
Decorating Ideas
How to Serve It
Watch it: Carrot Pie Video
Full Recipe

Ingredient Overview

Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.

A bunch of carrots with greens still attached.

carrots
honey (see below for details about what type)
vanilla extract
biscoff cookies (see below for other crust options)
granulated sugar
eggs
heavy cream
kosher salt

What Honey to Use

There are a lot of different types of honey out there, ranging from raw and unfiltered to heavily processed, as well as various flavor profiles such as clover and buckwheat.

For this recipe, you can truly use any honey you like the taste of but be aware the flavor profile will carry through to the finished product.

I recommend clover honey for its traditional honey taste and more neutral flavor profile. Orange blossom would be another good choice.

If you use raw unfiltered honey with some crystalization in it (which does not indicate that it has gone bad, it's a natural phenomenon in honey), gently reheat it to melt away the crystals before using.

Carrot Pie Crust Options

This recipe calls for a Biscoff Cookie Crust, but there are several options you could use in place of it. Some additional options:

The biscoff crumb crust is great because it's simple to put together and adds a layer of flavor and texture to the pie! The recipe includes the instructions for making it, but there is also a dedicated Biscoff Pie Crust tutorial if you want to read more about it.

How to Make It

There are two ways to cook the carrots, with some slight differences in the final flavor. The best way, with the most carrot flavor, is to steam the carrots. This keeps more of the flavor within the carrots. The second method is to boil the carrots. Some flavor will naturally migrate out of the carrots and into the water, so the final result will be a little less carrot-y.

Regardless of which cooking method you choose, it's important to make sure the carrots are incredibly fork-tender. The carrots should almost be falling apart. If the carrots are al dente they will not puree well and it will result in a lumpy pie. It can take about 20-30 minutes to steam the carrots, and slightly less time to boil them.

Visual Overview of Steps

Step 1: Make the biscoff cookie crust and set aside until ready to use.

Step 2: Steam or boil the carrots.

Step 3: Add the carrots, honey, sugar, water, vanilla and salt to a blender.

Pureed carrots in a blender for carrot pie.

Step 4: Blend until completely smooth.

Step 5: Combine the pureed carrot mixture with the remaining filling ingredients in a bowl until combined.

Step 6: Transfer filling to the prepared pie crust and bake until the pie is completely set.

How to Tell When It's Done

A carrot pie has a unique consistency due to the texture of the carrots. While testing the recipe, I accidentally undercooked it several times. In fact, some of the photos you see here are slightly undercooked with a softer center.

I treated this pie like a standard custard pie, which typically entails baking it until it is nearly done, with a little wiggle still left in the center. It turns out, that doesn't work for this pie. While the pie does continue to cook as it comes out, it wasn't setting up the way I would have expected, and it was just slightly soft.

So for this pie, you want to bake it until it no longer wiggles. This will ensure the perfect texture. However, like other custards, you still don't want to overbake it. Overbaking the pie can result in large cracks in the filling, and if it's really over-baked, it could curdle. So watch the pie closely at the end of the specified baking time. If you do crack your filling, it's not the end of the world though! It's nothing a little whipped cream can't cover.

With a well-calibrated oven, it should take about 45-55 minutes to cook through. Keep in mind that opening your oven frequently to check on the pie will significantly increase the baking time.

Decorating Ideas

As far as decorating the finished pie, some whipped cream is good choice. Or some Maple Whipped Cream! I choose to candy some carrots, twist them and adorn them on the whipped cream. But this is strictly optional. It added a fun look to the pie, and a nice crunch. And if I'm being honest, a little time consuming. I'll share the method for making them if you choose to.

To make candied carrots:

Peel strips of carrots using a peeler
Simmer the strips in simple syrup (1 part sugar to 1 part water) for 10 minutes
Transfer carrot strips to a parchment-lined baking sheet, making sure not to lay the strips flat and spread apart (not touching)
Bake in a 200-degree oven for 10-15 minutes
One by one, remove the strips from the oven and curl them around a cylindrical kitchen tool (I used a fork). They dry quickly which is why they are left in the oven as they are curled.
Toss the dried curls in granulated sugar and place on a piece of parchment
Add to the pie when ready to serve.

How to Serve It

This carrot pie is best served chilled from the fridge. Garnish it with whipped cream and top with candied carrots, if up for the challenge.

More Spring Pie Recipes:

Watch it: Carrot Pie Video

I am so honored when you make a recipe from my site! If you make this Honey Carrot Pie recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!

Full Recipe

Honey Carrot Pie

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This Honey Carrot Pie is a unique dessert with a nuanced special flavor. The carrot filling is like a thick custard that pairs perfectly with the crunchy biscoff cookie crust.

Author: Kelli Avila
Prep Time: 00:40
Cook Time: 00:45
Total Time: 1 hour 25 minutes
Yield: Serves 8-10
Category: Sweet Pie
Method: Baked
Cuisine: American

Ingredients

For the Crust:

1-¾ cups (226 grams or 8 ounces) Biscoff cookie crumbs
6 tablespoons (85 grams) unsalted butter, melted
¼ cup lightly packed (40 grams) light brown sugar
Pinch kosher salt

For the Filling:

16 ounces carrots, peeled and sliced into ½" pieces
½ cup (160 grams) pure clover honey
¼ cup (50 grams) granulated sugar
2 tablespoons (30 grams) water
1 teaspoons vanilla extract
½ teaspoon coarse kosher salt
3 large eggs
½ cup (113 grams) heavy cream

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Instructions

Preheat the oven to 350º and place a rack in the center of the oven.
In a bowl, mix together the biscoff cookie crumbs, melted butter, brown sugar and salt. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more Oreo crumbs until it’s the correct consistency.
Pour the Biscoff crumbs into a 9" pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack it down into an even layer using a flat-bottomed cup or measuring cup.
Steam the sliced carrots until extremely “fork” tender, about 20-30 minutes. Alternatively, they can be boiled.
Transfer the carrots to a blender, with the honey, sugar, water, vanilla and salt. Blend until the mixture is completely smooth.
In a medium bowl, whisk together the eggs and cream until smooth. Add the carrot puree to the bowl and whisk until combined.
Transfer the carrot filling to the prepared pie crust and bake in the pre-heated oven on the center rack until the pie is set without any wiggle, about 45-55 minutes. Be careful not to overbake the pie to the point that it cracks. Once the filling is set, immediately remove it from the oven.
Let the pie cool to room temperature and then transfer to the refrigerator for 4 hours.
Serve with whipped cream and optionally a candied carrot garnish.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Carrot Pie was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

To make biscoff cookie crumbs, simply grind them in a food processor.

For this recipe, you can truly use any honey you like the taste of but be aware the flavor profile will carry through to the finished product. I recommend clover honey for its traditional honey taste and more neutral flavor profile. Orange blossom would be another good choice.

This pie was photographed with candied carrots on top of the whipped cream. It added a fun look to the pie, and a nice crunch. But making candied carrots was very time-consuming, so I didn't include it in the recipe. If you did want to make them, the method is in the article above the recipe in the section titled: "Decorating Ideas"

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