Carrot Pie
Discover the perfect blend of comfort food and autumn-inspired flavor with this irresistible Carrot Pie recipe. Featuring a silky-smooth carrot puree blended with warming spices like cinnamon, nutmeg, and ginger, this pie offers a unique twist on traditional dessert classics. The filling is enriched with creamy heavy cream, buttery sweetness, and a hint of vanilla, all nestled in a flaky pre-made crust for ultimate ease. Ready in just under 90 minutes, this pie is ideal for holiday gatherings or any time you crave a luscious, lightly spiced dessert. Serve it chilled or at room temperature with a dollop of whipped cream for a show-stopping finale to any meal. Let the wholesome goodness of carrots take center stage in this delightful, crowd-pleasing treat!
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Recipe Information
Ingredients
- 400 grams Carrots
- 1 pre-made 9-inch crust Pie crust
- 100 grams Brown sugar
- 50 grams Granulated sugar
- 50 grams Unsalted butter
- 120 milliliters Heavy cream
- 2 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C).
Peel and chop the carrots into small chunks, then boil them in a pot of water until soft, about 15 minutes. Drain and let them cool slightly.
In a food processor or blender, puree the cooked carrots until smooth. Measure out 1 1/2 cups (about 375 grams) of carrot puree and set aside.
In a medium-sized saucepan over medium heat, melt the butter. Add the brown sugar and granulated sugar, stirring until combined and smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt.
Slowly pour the cooled butter-sugar mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Fold the carrot puree into the mixture and stir until fully combined.
Place the pre-made pie crust into a 9-inch pie dish if it is not already in one. Pour the carrot filling into the crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden. You can check for doneness by inserting a toothpick into the center; it should come out clean.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow the filling to set completely.
Slice and serve chilled or at room temperature. Optionally, top with whipped cream or a sprinkle of cinnamon for extra flavor.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 626 mg | 208% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 171.4 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 311 mg | 24% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1589 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
