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Carrot Pie Recipe

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4.3 from 7 reviews

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 8 servings

Description

This Carrot Pie is a unique and delicious twist on classic desserts, featuring a smooth and creamy filling made from cooked baby carrots blended with evaporated milk, maple syrup, and warm spices. Baked in a flaky pie crust and lightly caramelized on top, this pie offers a comforting, subtly sweet flavor perfect for holiday gatherings or any special occasion.

Ingredients

Pie Crust

  • 1 9-inch pie crust (ready-to-bake or homemade)

Filling

  • 1 pound baby carrots (see notes for using large carrots)
  • 1 cup evaporated milk (or heavy cream)
  • 3/4 cup maple syrup
  • 3 eggs (beaten)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (or allspice, cloves, pumpkin spice)
  • 1/2 teaspoon ground ginger (or allspice, cloves, pumpkin spice)
  • 1/2 teaspoon Kosher salt

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 375ºF (190ºC). Place the unbaked pie crust in a pie plate and set it on a rimmed baking sheet. Line the crust with parchment paper or aluminum foil and cover with pie weights or dried beans to prevent bubbling.
  2. Par-bake the Crust: Bake the crust in the preheated oven for 20 minutes. Then remove from the oven, discard the weights and lining.
  3. Vent and Finish Baking Crust: Use a fork to poke several holes in the bottom of the crust to allow steam to escape. Return the crust to the oven and bake uncovered for another 10-15 minutes until it turns lightly golden.
  4. Cool Crust: Remove the crust from the oven and transfer to a wire rack to cool while you prepare the filling. Keep the oven temperature at 375ºF.
  5. Cook Carrots: Place the baby carrots in a large saucepan and add water until it is about one inch above the carrots. Bring to a boil on high heat, then reduce to medium, cover with a lid, and simmer for 12-15 minutes until the carrots are fork-tender.
  6. Drain and Steam Off Moisture: Drain the water from the carrots and return the pan to the stovetop for a few minutes to allow excess moisture to steam off.
  7. Blend Filling: Add the cooked carrots, evaporated milk (or cream), maple syrup, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to a high-speed blender or food processor. Blend until completely smooth, about 1 minute.
  8. Fill Pie Crust: Pour the blended filling into the cooled pie crust. To prevent the crust edges from burning, cover them with aluminum foil or a crust guard.
  9. Bake the Pie: Bake in the preheated oven for 50-65 minutes. The pie is done when the center no longer jiggles and a toothpick inserted in the center comes out clean; the top should be lightly caramelized.
  10. Cool and Chill: Remove the pie from the oven and let it cool for 30 minutes at room temperature. Then refrigerate the pie for at least 1 hour to finish cooling and set. If short on time, place the pie in the freezer for 20-30 minutes as an alternative.

Notes

  • If using large carrots instead of baby carrots, peel and cut them into smaller chunks to match cooking time.
  • Pie crust can be store-bought or homemade depending on preference.
  • Maple syrup provides natural sweetness and complements the carrot flavor; you can substitute with honey if preferred.
  • To prevent soggy crust edges, cover them with foil or a crust guard during baking.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/carrot-pie-recipe/