Homemade Carrot Pie
Bright, fragrant, and subtly sweet, this homemade carrot pie is a delightful twist on traditional dessert pies. Perfect for those who enjoy a vegetable-forward sweet treat, it balances the earthy flavors of fresh carrots with warm spices and a tender, buttery crust.
Equipment
- 9-inch pie pan
- Mixing Bowls
- Box grater or food processor
- Pastry cutter or fork
- Whisk
- Rolling Pin
- Measuring cups and spoons
- Spatula
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter cold and cubed
- 3 –4 tbsp ice water
For the Filling
- 2 cups finely grated carrots about 4 medium carrots
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- ½ cup heavy cream
Instructions
Step 1: Prepare the Crust
- Mix the dry ingredients – In a medium bowl, combine 1 ¼ cups all-purpose flour and ½ tsp salt.
- Cut in the butter – Add ½ cup cold, cubed unsalted butter. Use a pastry cutter or fork to mix until the texture resembles coarse crumbs.
- Pro tip: Keep the butter cold; small chunks create a flakier crust.
- Add ice water gradually – Start with 3 tbsp, mixing gently until the dough just comes together. Add more if needed, 1 tsp at a time.
- Chill the dough – Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes. This makes rolling easier and prevents shrinking.
Step 2: Roll and Fit the Crust
- Flour your surface and rolling pin – Lightly dust to prevent sticking.
- Roll the dough – Roll into a circle about 12 inches in diameter.
- Transfer to pie pan – Gently lift the dough and place it in a 9-inch pie pan. Press into edges without stretching.
- Trim and crimp edges – Leave about ½ inch overhang and fold under. Crimp or flute as desired.
Step 3: Prepare the Filling
- Grate the carrots – Finely grate 2 cups of carrots using a box grater or food processor.
- Combine sugars and eggs – In a large bowl, whisk together ¾ cup granulated sugar, ½ cup brown sugar, and 3 large eggs until smooth.
- Add spices and flavorings – Mix in 1 tsp vanilla extract, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ½ tsp salt.
- Incorporate carrots and cream – Fold in the grated carrots and ½ cup heavy cream until evenly combined.
Step 4: Assemble and Bake
- Preheat the oven – Set to 350°F (175°C).
- Pour filling into crust – Spread it evenly, making sure not to overfill.
- Bake the pie – Place in the oven for 45–50 minutes, or until the center is set and a knife inserted comes out clean.
- Pro tip: If the crust edges brown too quickly, cover them with foil halfway through baking.
- Cool completely – Let the pie cool at room temperature for at least 2 hours before slicing. This helps the filling set perfectly.
Step 5: Serve and Enjoy
- Slice carefully – Use a sharp knife and wipe between cuts for clean slices.
- Optional toppings – Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Notes
Nutritional Value (Per Serving)
- Calories: ~310
- Carbohydrates: ~42g
- Protein: ~4g
- Fat: ~14g
- Saturated Fat: ~8g
- Fiber: ~2g
- Sugar: ~28g
- Sodium: ~180mg
- Cholesterol: ~95mg