I enjoy this recipe because it transforms simple carrots into a smooth and flavorful dessert that always impresses. The honey adds a delicate floral sweetness that pairs beautifully with the creamy filling, and the Biscoff cookie crust provides the perfect crunchy contrast. I also like that this pie can be made ahead of time, making it a great choice for holidays, family dinners, or special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Crust:
1-¾ 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
For the Filling:
16 ounces carrots, peeled and sliced into ½” pieces
½ cup (160 grams) pure clover honey
¼ cup (50 grams) granulated sugar
2 tablespoons (30 grams) water
1 teaspoons vanilla extract
½ teaspoon coarse kosher salt
3 large eggs
½ cup (113 grams) heavy cream
Directions
I preheat the oven to 350ºF and place a rack in the center of the oven.
I combine the Biscoff cookie crumbs, melted butter, brown sugar, and salt in a bowl until the mixture resembles wet sand. If it seems too dry, I add more melted butter one tablespoon at a time. If it becomes too wet, I mix in a little more Biscoff cookie crumbs until the texture is just right.
I pour the crumb mixture into a 9-inch pie plate and press it firmly along the sides first, then evenly across the bottom using a flat-bottomed measuring cup.
I steam the sliced carrots until they are extremely fork-tender, about 20–30 minutes. I can also boil them if preferred.
I transfer the cooked carrots to a blender along with the honey, granulated sugar, water, vanilla extract, and salt, then blend until completely smooth.
In a medium bowl, I whisk together the eggs and heavy cream until smooth.
I add the carrot puree to the egg mixture and whisk until everything is fully combined.
I pour the filling into the prepared crust.
I bake the pie on the center rack for 45–55 minutes, or until the filling is set with no jiggle. I avoid overbaking to prevent cracks.
I remove the pie from the oven as soon as it is fully set.
I let the pie cool to room temperature before refrigerating it for 4 hours.
I serve each slice with whipped cream and, if I like, a candied carrot garnish.
Servings and Timing
Serves: 8–10
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Chill Time: 4 hours
Variations
I like experimenting with this pie by adding a pinch of cinnamon, ginger, or nutmeg to give it warm spice flavors. Sometimes I replace the clover honey with wildflower honey for a slightly different taste. I also enjoy topping the finished pie with chopped toasted pecans or walnuts for extra crunch. If I want an extra touch of sweetness, I drizzle a little honey over each slice before serving.
Storage/Reheating
I store the pie covered in the refrigerator for up to 4 days. If I want to keep it longer, I wrap individual slices tightly and freeze them for up to 2 months. I thaw frozen slices overnight in the refrigerator before serving. Since this is a custard-style pie, I prefer serving it chilled, although I can let it sit at room temperature for about 15–20 minutes before enjoying it.
FAQs
Can I make this pie ahead of time?
Yes. I actually prefer making it a day ahead because the filling becomes even firmer and the flavors have more time to develop.
Can I boil the carrots instead of steaming them?
Yes. I simply cook them until they are very tender before blending.
Why does the filling need to be blended?
I blend it until completely smooth to create the creamy custard texture that makes this pie unique.
How do I know when the pie is done baking?
I look for a filling that is fully set with little to no movement in the center when I gently shake the pie.
Can I use a different cookie crust?
Yes. I can substitute graham cracker crumbs or gingersnap cookie crumbs if I want a different flavor.
Can I freeze the finished pie?
Yes. I wrap it tightly and freeze it for up to two months. I thaw it overnight in the refrigerator before serving.
What type of honey works best?
I enjoy using pure clover honey because of its mild flavor, but almost any good-quality honey works well.
Can I add spices to the filling?
Yes. I like adding cinnamon, ginger, nutmeg, or even a pinch of cloves for a warm seasonal flavor.
Why should I avoid overbaking?
Overbaking can cause the custard filling to crack and become less creamy.
What should I serve with Honey Carrot Pie?
I enjoy serving it with whipped cream, candied carrot garnish, toasted nuts, or a light drizzle of honey.
Conclusion
I find this Honey Carrot Pie to be a wonderful twist on traditional custard pies. The smooth honey-sweetened carrot filling and crisp Biscoff crust create a memorable dessert that feels both comforting and elegant. Whether I prepare it for a holiday gathering or simply to try something new, it always earns compliments and quickly becomes a favorite.
This Honey Carrot Pie features a silky, honey-sweetened carrot custard nestled in a crisp Biscoff cookie crust. It’s an elegant make-ahead dessert with warm caramel notes and a smooth, creamy texture that’s perfect for holidays and special occasions.
1/4 cup (40 grams) light brown sugar, lightly packed
Pinch kosher salt
16 ounces carrots, peeled and sliced into 1/2-inch pieces
1/2 cup (160 grams) pure clover honey
1/4 cup (50 grams) granulated sugar
2 tablespoons (30 grams) water
1 teaspoon vanilla extract
1/2 teaspoon coarse kosher salt
3 large eggs
1/2 cup (113 grams) heavy cream
Instructions
Preheat the oven to 350°F and position a rack in the center.
Combine the Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of kosher salt until the mixture resembles wet sand. Adjust with additional butter or crumbs if needed.
Press the crumb mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly.
Steam or boil the carrots for 20 to 30 minutes, until very fork-tender.
Transfer the cooked carrots to a blender with the honey, granulated sugar, water, vanilla extract, and coarse kosher salt. Blend until completely smooth.
In a medium bowl, whisk together the eggs and heavy cream until smooth.
Whisk the carrot puree into the egg mixture until fully combined.
Pour the filling into the prepared crust.
Bake for 45 to 55 minutes, or until the filling is set with little to no movement in the center.
Cool the pie to room temperature, then refrigerate for at least 4 hours before serving.
Serve chilled with whipped cream and an optional candied carrot garnish.
Notes
Add cinnamon, ginger, nutmeg, or cloves for a warm spiced flavor.
Wildflower honey may be substituted for clover honey.
Top with toasted pecans or walnuts for extra crunch.
Drizzle additional honey over each slice before serving if desired.
Store covered in the refrigerator for up to 4 days.
Freeze tightly wrapped slices for up to 2 months and thaw overnight in the refrigerator.
