Description
Carrot cake pie brings together two classic desserts in one delightful slice that’ll make your taste buds dance with joy. Creamy, spiced filling nestled in a flaky crust delivers comfort straight from your kitchen to the table.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded carrots
- 2 large eggs
- 1 pie crust
Sugars:
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup heavy cream
Spices and Binders:
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Grate 2 cups of carrots using a fine grater, creating delicate shreds that will blend smoothly into your pie filling.
- In a large mixing bowl, whisk 2 large eggs with ½ cup brown sugar and ½ cup granulated sugar until the mixture becomes light and slightly frothy.
- Pour 1 cup heavy cream into the egg mixture, then sprinkle 1 tsp cinnamon and ½ tsp nutmeg. Whisk thoroughly to distribute spices evenly.
- Fold 2 tbsp all-purpose flour and the finely grated carrots into the liquid mixture, ensuring ingredients are completely incorporated.
- Carefully drape your prepared pie crust into a 9-inch pie dish, trimming excess edges with kitchen scissors for a neat appearance.
- Transfer the carrot filling into the pie crust, spreading it evenly with a spatula to create a consistent depth across the surface.
- Position the pie in a preheated oven at 350°F and bake for 45-50 minutes, rotating halfway through to ensure uniform browning.
- Check pie doneness by inserting a clean toothpick into the center – it should emerge with just a few moist crumbs clinging to it.
- Remove pie from the oven and allow it to cool for 20-30 minutes, which helps the filling set and makes slicing easier.
- Slice the pie and serve at room temperature, optionally garnishing with a dollop of whipped cream.
Notes
- Grate carrots super fine to ensure they blend smoothly into the pie filling without creating chunky texture.
- Use room temperature eggs and cream for better mixing and more consistent filling texture.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free baking blend to maintain the pie’s rich flavor.
- Prevent soggy crust by pre-baking your pie shell for 10 minutes before adding the carrot filling, which helps create a crisp bottom layer.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 312 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg