This honey carrot pie is sweet, creamy, and unlike anything you've had before. The carrot custard filling is silky smooth and naturally sweetened with clover honey, all nestled into a buttery Biscoff cookie crust that adds just the right amount of spice and crunch. I first tasted something like this at a farm-to-table dinner last fall, and I've been recreating it at home ever since. It's easier to make than you'd think, and the honey keeps everything perfectly balanced without being too sweet.
If you're looking for a dessert that feels a little fancy but still homey, this one's it. It pairs beautifully with other fall favorites like Easy Blueberry Lemon Sweet Rolls for brunch or Best Raspberry Chocolate Cupcakes from Scratch if you're planning a dessert spread.
Why You'll Love This Honey Carrot Pie
Perfect for gatherings – Whether it's Thanksgiving, a holiday dinner, or a casual get-together, this pie always gets compliments.
Unique and unexpected flavor – It tastes like fall in a pie, but with a subtle sweetness that's not overpowering.
Simple ingredients – Just carrots, honey, cream, eggs, and a Biscoff crust. Nothing fancy or hard to find.
Naturally sweetened – The clover honey gives it a gentle, floral sweetness that feels lighter than sugar-heavy pies.
Impressive presentation – It looks elegant and bakery-quality, but it's easy enough to make at home.
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Honey Carrot Pie Ingredients
Here's what you'll need to make this creamy Honey Carrot Pie from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Crust:
- Biscoff cookie crumbs: These spiced cookies create a rich, slightly crunchy base that complements the creamy filling. You can pulse whole cookies in a food processor to make crumbs.
- Unsalted butter: Melted butter binds the crumbs together and adds richness.
- Light brown sugar: A touch of brown sugar enhances the warmth and caramel notes in the crust.
- Kosher salt: Just a pinch balances the sweetness.
For the Filling:
- Carrots: Peeled and sliced, then steamed until very soft. They become the creamy, naturally sweet base of the filling.
- Clover honey: This mild, floral honey sweetens the pie without overpowering the carrot flavor. Orange blossom honey also works beautifully.
- Granulated sugar: A small amount balances the filling and helps with texture.
- Water: Helps the carrot puree blend smoothly.
- Vanilla extract: Adds warmth and depth.
- Coarse kosher salt: Enhances all the flavors and keeps the filling from tasting flat.
- Large eggs: These bind the custard and give it structure as it bakes.
- Heavy cream: Creates the silky, custard-like texture.
how to make Honey Carrot Pie
Follow these steps to make a smooth, creamy Honey Carrot Pie with a perfectly spiced crust.
- Preheat the oven: Set your oven to 350°F (175°C) and position a rack in the center.
- Make the crust: In a medium bowl, combine the Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of salt. Stir until the mixture looks like damp sand and holds together when you squeeze it. If it feels too dry, add a little more melted butter. If it's too wet, add a few more crumbs.
- Press the crust: Pour the crumb mixture into your 9-inch pie plate. Start by pressing it up the sides to form the edges, then work your way across the bottom. Use a flat-bottomed cup or measuring cup to pack it down firmly and evenly.
- Cook the carrots: Steam or boil the sliced carrots until they're very tender and fall apart easily when poked with a fork, about 20 to 30 minutes. They need to be soft enough to blend completely smooth.
- Blend the filling: Transfer the cooked carrots to a blender. Add the honey, sugar, water, vanilla, and salt. Blend on high until the mixture is silky smooth with no lumps or bits of carrot remaining.
- Combine with eggs and cream: In a medium bowl, whisk together the eggs and heavy cream until smooth. Pour in the carrot puree and whisk everything together until fully combined and creamy.
- Fill and bake: Pour the filling into the prepared Biscoff crust. Place the pie on the center oven rack and bake for 45 to 55 minutes, until the filling is set and doesn't jiggle when you gently shake the pan. The edges might puff slightly, and the center should look firm. Avoid overbaking to prevent cracks.
- Cool and chill: Remove the pie from the oven and let it cool to room temperature on a wire rack. Once cool, cover and refrigerate for at least 4 hours or overnight to let the custard set completely.
- Serve: Slice and serve cold, topped with whipped cream. You can also garnish with candied carrots for a little crunch and decoration.
Substitutions and Variations
Sweetener swap: Replace half the honey with maple syrup for a deeper, earthier sweetness.
Honey swap: Use orange blossom honey for a citrusy floral note, or wildflower honey for a bolder, more complex flavor.
Different crust: Try a graham cracker crust or gingersnap crust if you don't have Biscoff cookies.
Spices: Add a pinch of cinnamon, nutmeg, or ginger to the filling for extra warmth.
Dairy-free option: Use full-fat coconut cream in place of heavy cream for a dairy-free version. The texture will be slightly different but still delicious.
EQUIPMENT for Honey Carrot Pie
9-inch pie plate
Mixing bowls
Blender or food processor
Medium saucepan or steamer
Measuring cups and spoons
Flat-bottomed cup or measuring cup for pressing the crust
Oven
Storage and Reheating
Refrigerator: Store the Honey Carrot Pie covered in the fridge for up to 4 days. The custard stays creamy and the crust holds up well.
Freezer: You can freeze the whole Honey Carrot Pie (without whipped cream) for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the fridge before serving.
Serving cold: This Honey Carrot Pie is best served chilled, straight from the fridge. The custard firms up beautifully and slices cleanly.
Expert Tips
Steam the carrots until they're very soft. If they're not tender enough, the filling will be grainy instead of smooth.
Blend on high for at least a minute. You want the carrot puree to be completely silky with no texture left.
Don't skip the chilling time. The custard needs at least 4 hours to set properly. Overnight is even better.
Press the crust firmly. A well-packed crust won't crumble when you slice the Honey Carrot Pie.
Use room temperature eggs and cream. This helps everything blend together smoothly and bake evenly.
Watch for the set, not the color. The filling should look firm and not jiggle in the center when it's done.
FAQ
What kind of honey is best in Honey Carrot Pie?
Clover honey is a great choice because it has a mild, neutral flavor that doesn't overpower the carrots. Orange blossom honey adds a light citrusy note, and wildflower honey works if you want something a bit bolder. Use whatever honey you enjoy eating straight from the jar.
How to make honey glazed carrots BBC?
For honey glazed carrots, cook sliced carrots in a pan with butter, honey, and a pinch of salt until tender and caramelized. The honey creates a sticky glaze that coats the carrots beautifully. It's a simple side dish that works for any meal.
Should you boil carrots before honey roasting?
You don't have to, but parboiling them for a few minutes helps them cook faster and more evenly in the oven. For this Honey Carrot pie, you'll want to steam or boil the carrots until they're completely soft so they blend smoothly into the custard.
How to cook honey glazed carrots in the UK?
Honey glazed carrots are easy to make anywhere. Simply cook your carrots in a pan with butter, honey, and a bit of water or vegetable stock until the liquid reduces and the carrots are tender. The honey caramelizes as the moisture cooks off, creating a sweet, glossy coating.
Related
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Pairing
These are my favorite dishes to serve with Honey Carrot Pie:
Golden Honey Carrot Pie
Ingredients
Method
- Preheat the oven to 350°F and position a rack in the middle.
- In a bowl, combine the cookie crumbs, melted butter, brown sugar, and salt until the mixture holds together when pressed.
- Press the crumb mixture into a 9-inch pie dish, forming the edges first, then evenly packing the bottom with a flat-bottomed cup.
- Steam the carrot pieces until very tender, about 20–30 minutes, or boil until soft.
- Blend the cooked carrots with honey, sugar, water, vanilla, and salt until completely smooth.
- Whisk eggs and cream in a medium bowl until smooth, then fold in the carrot puree until combined.
- Pour the filling into the prepared crust and bake in the center of the oven until set but not cracked, approximately 45–55 minutes.
- Allow the pie to cool to room temperature, then chill in the refrigerator for 4 hours before serving.
- Serve slices with whipped cream and optionally garnish with candied carrot ribbons.
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