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A slice of Honey Carrot Pie on a plate, topped with whipped cream and orange zest, showcasing the golden, smooth filling.

Honey Carrot Pie

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A rich, custardy Honey Carrot Pie with a sweet honey flavor, set in a crunchy Biscoff cookie crust.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 9
Course: Dessert, Pie
Cuisine: American
Calories: 270
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust:
  • 1-¾ cups Biscoff cookie crumbs from crushed Biscoff cookies
  • 6 tablespoons unsalted butter melted provides richness and helps bind the crumbs
  • ¼ cup light brown sugar adds sweetness and helps the crust hold together
  • Pinch kosher salt enhances flavor balance
For the Filling:
  • 16 ounces carrots peeled and sliced into ½" pieces gives the filling its texture and flavor
  • ½ cup pure clover honey a mild honey that complements the carrots without overpowering them
  • ¼ cup granulated sugar adds sweetness to balance the carrots
  • 2 tablespoons water helps soften the carrots during cooking
  • 1 teaspoon vanilla extract adds depth of flavor
  • ½ teaspoon coarse kosher salt balances sweetness and enhances flavor
  • 3 large eggs binds the filling and helps set the custard
  • ½ cup heavy cream creates a smooth creamy texture in the filling

Method
 

  1. Preheat the oven to 350ºF and position a rack in the center.
  2. In a medium bowl, combine the Biscoff cookie crumbs, melted butter, brown sugar, and salt. The mixture should feel damp and stick together when squeezed. If it’s too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add more cookie crumbs until the right texture is achieved.
  3. Press the cookie crumb mixture into a 9-inch pie plate, starting with the edges and then pressing evenly into the bottom. Use the back of a measuring cup to pack the crumbs down tightly.
  4. Steam the carrots until very tender, about 20-30 minutes. Alternatively, you can boil them.
  5. Place the cooked carrots, honey, sugar, water, vanilla extract, and salt into a blender. Blend until smooth.
  6. In a medium bowl, whisk together the eggs and heavy cream until smooth. Add the carrot puree and whisk to combine.
  7. Pour the carrot mixture into the prepared pie crust. Bake in the preheated oven for 45-55 minutes, or until the filling is set without any jiggle. Avoid overbaking, as this can cause cracks. Once the pie is set, remove from the oven.
  8. Let the pie cool to room temperature. Then transfer to the refrigerator and chill for at least 4 hours before serving.

Nutrition

Serving: 1SliceCalories: 270kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 120IUVitamin C: 10mgCalcium: 6mgIron: 6mg

Notes

This Honey Carrot Pie is a sweet and unique dessert that balances a rich, creamy filling with a crunchy Biscoff crust. The honey brings a soft sweetness, while the carrots provide a pleasant earthy flavor. Best enjoyed after chilling for the full time to let the flavors set!

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