Carrot Pie
An easy recipe for Homemade Carrot Pie with a sweet and silky filling filled with warm spices that are perfect for fall.
Equipment
Ingredients
- 1 9-inch pie crust store-bought or homemade
- 2 cups carrots sliced into ½ inch pieces
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ¾ cup (180 ml) whole milk
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Whipped cream or vanilla ice cream optional, for serving
Instructions
- Preheat the oven to 400°F/200°C, fan oven 180°C. Lightly grease a 9-inch pie dish.
- Roll out the pie crust and fit it into the pie dish. Trim any excess dough and crimp the edges.
- Place parchment paper in the middle of the pie dish and fill with dried beans or pie weights and make sure the weights are evenly distributed around the pie crust. Bake for 15 minutes in the preheated oven. Then remove the pie weights, foil, and parchment paper, and dock the pie with a fork, then bake for 10 more minutes. Remove from the oven and set aside to cool. Turn the oven down to 350°F/180°C, 160°C fan oven.
- To a saucepan, add about an inch of water and sliced carrots and cook for 15 minutes or until soft. Drain well and allow to cool for 10 minutes.
- Place the cooked carrots in a food processor and blend for 1 minute. Then add granulated sugar, brown sugar, milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Blend until the carrots are completely smooth and the mixture is well blended.
- Pour the carrot mixture into the prepared pie crust, spreading it out evenly.
- Place the pie dish on a baking sheet to catch any drips, and then transfer it to the preheated oven.
- Bake for about 50-60 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack. This will allow the filling to set further. Transfer to the fridge, and chill for at least 2 hours before serving.
- Once cooled, you can optionally serve the carrot pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Video
Notes
- I always make pies with my homemade all-butter pie crust recipe, but this pie can be made with your favorite pie crust recipe or a refrigerated pie crust.
- Blind baking the crust is an important step. If you skip this part, the bottom of your pie will get soggy and soft.
- If you don't have pie weights, try using dry beans instead!
- Try making a pecan topped pumpkin pie. Use my pumpkin pecan pie recipe as a starting point, and just replace the pumpkin with this carrot filling!
- If you don't have a food processor, shred the carrots instead of slicing them. You can then boil them, or steam them in the microwave until tender, and mix up the filling with a whisk or a hand mixer. The shredded carrots will break down easily this way.
- Make it gluten-free. Use your favorite gluten-free pie crust recipe, or a pre-baked gluten-free pie shell for this recipe.
- Bake pies in the center rack of your oven to ensure even cooking.
- If your crust starts to brown too much, cover just the edges with foil so that they don't burn.
- To Store: Store homemade carrot pie in the refrigerator, covered, for up to 4 days. You can also freeze this pie for up to 4 months.
Nutrition
Serving: 1slice | Calories: 239kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 225mg | Potassium: 197mg | Fiber: 2g | Sugar: 22g | Vitamin A: 5449IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/carrot-pie/