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–+ servings
Honey Carrot Pie

Decadent Honey Carrot Pie with Crunchy Biscoff Crust

Indulge in this Honey Carrot Pie, a delightful dessert with creamy filling and a crunchy crust.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 3 cups Carrots Cook until fork-tender
  • 1/2 cup Honey Choose clover or orange blossom for better flavor
  • 1/4 cup Sugar Adjust according to taste
  • 1/4 teaspoon Salt Just a pinch
  • 1 teaspoon Vanilla Extract High-quality extract preferred
Crust
  • 2 cups Biscoff Cookies Crushed into fine crumbs
  • 1/2 cup Butter Melted
For Pureeing
  • 1/4 cup Water Used for blending

Equipment

  • pie pan
  • Blender or Food Processor

Method
 

Crust Preparation
  1. Crush the Biscoff cookies into fine crumbs and mix with melted butter. Press firmly into the bottom and sides of the pie pan. Set aside.
Carrot Cooking
  1. Steam or boil the carrots for 20-30 minutes until very tender.
Blending Ingredients
  1. Combine cooked carrots with honey, sugar, water, vanilla extract, and salt in a blender. Blend until smooth.
Mix Filling
  1. Pour the carrot puree into a bowl and stir until combined with remaining filling ingredients.
Filling the Crust
  1. Pour the creamy carrot filling into the prepared Biscoff crust.
Baking the Pie
  1. Preheat oven to 350°F and bake for 45-55 minutes until the filling is set.
Cooling and Chilling
  1. Allow pie to cool to room temperature before refrigerating for a few hours.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 5000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with whipped cream and candied carrots before serving.

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