Carrot pie

Sweet and delicious carrot pie is a delicious dessert for both spring and fall, or anytime you want a unique pie for your family.

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Carrot pie is similar to pumpkin or sweet potato pie in texture and methods, but made with carrots and a slightly different spice profile. 

Carrot pie is a perfect spring time dessert and I'm sure the Easter Bunny will agree (but it's great for fall harvest as well, or anytime really, because pie). It's a delicious and colorful dessert that is sure to surprise your family and friends if they've never enjoyed a slice of sweet carrot pie before. 

We love trying all kinds of pies and this one is sure to be a family favorite for years to come. I've made so many pies over the years and have shared so many pie recipes on this blog. Pie is one of my favorite things to make, and it is almost always the dessert of choice in our house for birthdays and holidays.

If you enjoy sweet potato or pumpkin pie, carrot pie is similar in texture. The spices are similar in this pie as well, and the flavor is sweet and dense, and really good. It's pretty simple to make and you can make a homemade pie crust or you can use a store bought crust to save time. 

Give this pie a try sometime when you are looking for a new dessert to try.

I'm sharing this pie today because it is Pi(e) Day and I'm celebrating with some of my fellow food blogging friends. You can check out all the other pie recipes at the bottom of this post! What is your favorite pie?

Yield: 8 servings

Author: Amy (Savory Moments)

Carrot Pie

Sweet and delicious carrot pie is a delicious dessert for both spring and fall, or anytime you want a delicious pie for your family.

Ingredients

• 1 recipe for a single pie crust (see my favorite all butter crust here)
• 2 cups cooked carrot puree (see recipe notes)
• 2 large eggs
• scant 1/2 cup sugar
• 1/4 cup lightly packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon freshly ground nutmeg
• 3/4 cup heavy cream
• whipped cream, for serving, optional

Instructions

1. Preheat the oven to 350 degrees. Fit the pie crust to a 9-inch pie plate.
2. Whisk together all the ingredients (carrot puree through heavy cream) until well combined. Pour into the crust and gently rap on the counter a couple times to remove any air bubbles.
3. Bake for 55-65 minutes, until the crust is golden and the filling is set. Let cool completely and refrigerate until serving time. Slice and top with whipped cream, if desired.

Notes:

To make the carrot puree: peel and chop carrots (I use about 1-1/2 lbs for a pie, and like to add an extra in case). Place in a large pot and cover with water. Gently boil until fork tender. Drain and return to the pot to dry. Once they are dry, puree in a food processor until smooth and then measure out two cups for the pie filling.

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I hope you give this carrot pie a try! Let me know in the comments below. 

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Check out these other pie recipes: 

Pear Almond Crumble Pie

Maple Cream Pie

Sour Cream Blueberry Pie

Old-fashioned Zucchini Pie

Old-fashioned Chocolate Cream Pie

More Pie Day Recipes

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• Brownie Pie by Hezzi-D’s Books and Cooks
• Grapefruit Pie by Kate’s Recipe Box
• Kentucky Pie by For the Love of Food
• Key Lime Pie by Simply Inspired Meals
• Lucky Lemon Pie by The Spiffy Cookie
• Mexican Chicken Pie by Karen’s Kitchen Stories
• Mini Sheperd’s Pies by Cheese Curd In Paradise
• Mushroom Galette by Caroline’s Cooking
• Rhubarb Berry Pie by The Redhead Baker
• Sky High S’mores Pie by Food Above Gold
• Spaghetti Pie by A Day in the Life on the Farm
• Tourtière Landaise (Apple and Armagnac Phyllo Pie) by Culinary Adventures with Camilla
• Virginia Pecan Pie by My Catholic Kitchen
• Zesty Tomato Pie by Cindy’s Recipes and Writings