Description
Honey Carrot Pie is a warmly spiced, custard-style dessert made with naturally sweet carrots and rich honey baked into a flaky pie crust. Smooth, lightly spiced, and subtly sweet, it’s a comforting alternative to classic pumpkin pie.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups finely grated carrots (about 3–4 medium carrots)
- 3/4 cup honey
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Place pie crust into a 9-inch pie dish and crimp edges as desired.
- In a large bowl, whisk together eggs, honey, brown sugar, cream, milk, and vanilla until smooth.
- Stir in grated carrots, cinnamon, ginger, nutmeg, and salt.
- Pour filling into prepared pie crust.
- Bake for 45–55 minutes, or until center is set but slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
- Serve chilled or at room temperature, optionally topped with whipped cream.
Notes
- Finely grate carrots for a smoother texture.
- Do not overbake to prevent cracking.
- Pairs well with a dollop of whipped cream or a drizzle of extra honey.
- Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American