Description
A delightful twist on traditional desserts, combining earthy sweetness of carrots with warm spices in a buttery pie crust, topped with honey and whipped cream.
Ingredients
Scale
- 2 cups Carrots, roasted and puréed
- 3 Eggs
- 1 cup Heavy cream
- 1 cup Brown sugar
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1 All-butter pie crust
- 1/4 cup Honey (for drizzling)
- 1 tsp Vanilla (for whipped cream)
Instructions
- Preheat the oven to a low temperature to ensure even baking. Prepare your pie crust in a pie dish, setting it aside while you work on the filling.
- Roast the carrots until they become tender, which usually takes about 30 minutes. Once done, purée the roasted carrots until they are silky-smooth. In a mixing bowl, combine the carrot puree with eggs, heavy cream, brown sugar, cinnamon, nutmeg, and ginger. Stir until the mixture is well blended and all ingredients are fully incorporated.
- Pour the carrot filling into the prepared pie crust. Bake in the preheated oven until the custard is set with a slight wobble in the center, which should take about 1 hour. Keep an eye on it to avoid overbaking.
- Once baked, remove the pie from the oven and let it cool for a few minutes. Just before serving, drizzle honey over the top of the pie. Serve each slice with a cloud of vanilla whipped cream on the side.
Notes
Store covered in the refrigerator for 3-4 days, or freeze before adding toppings for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg