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Honey Carrot Pie

A carrot pie with honey in a biscoff cookie crust.
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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.

Ingredients

For the Crust:

  • 1-3/4 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 1/2" 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

Instructions

  1. Preheat the oven to 350º and place a rack in the center of the oven.
  2. 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.
  3. 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.
  4. Steam the sliced carrots until extremely “fork” tender, about 20-30 minutes. Alternatively, they can be boiled.
  5. Transfer the carrots to a blender, with the honey, sugar, water, vanilla and salt. Blend until the mixture is completely smooth.
  6. In a medium bowl, whisk together the eggs and cream until smooth. Add the carrot puree to the bowl and whisk until combined.
  7. 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.
  8. Let the pie cool to room temperature and then transfer to the refrigerator for 4 hours.
  9. 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"

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