Description
A wholesome dessert combining the earthy sweetness of carrots with honey in a lush Biscoff cookie crust.
Ingredients
Scale
- 1–3/4 cups (226 grams or 8 ounces) Biscoff cookie crumbs
- 6 tablespoons (85 grams) unsalted butter, melted
- ¼ cup lightly packed (40 grams) light brown sugar
- Pinch kosher salt
- 16 ounces carrots, peeled and sliced into 1/2” pieces
- ½ cup (160 grams) pure clover honey
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons (30 grams) water
- 1 teaspoon vanilla extract
- ½ teaspoon coarse kosher salt
- 3 large eggs
- ½ cup (113 grams) heavy cream
Instructions
- Preheat your oven to 350ºF and place a rack in the center.
- In a mixing bowl, combine Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of salt until it resembles damp sand.
- Press the mixture into a nine-inch pie plate, compacting it evenly across the bottom and edges.
- Steam the sliced carrots until fork-tender, about 20-30 minutes.
- Transfer cooked carrots to a blender along with honey, granulated sugar, water, vanilla extract, and kosher salt. Blend until smooth.
- In a separate bowl, whisk together eggs and heavy cream until smooth, then combine with the carrot puree.
- Pour the carrot filling into the prepared crust and bake for 45-55 minutes until set.
- Let the pie cool to room temperature, then refrigerate for at least four hours before serving.
Notes
Serve chilled topped with whipped cream or garnished with candied carrots. Refrigerate leftovers for up to five days or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg