Delicious Carrot Pie Recipe

This carrot pie recipe is a delightful twist on the classic pumpkin pie. Made with fresh grated carrots, warm spices, and a flaky homemade crust, this pie is sure to be a hit at your next holiday gathering. The creamy filling is perfectly spiced and complemented by a smooth cream cheese topping. With its vibrant orange color and rich flavor, this carrot pie is a must-try dessert for any carrot lover.

Ingredients

• For the Crust:
• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 2-4 tablespoons ice water
• For the Filling:
• 2 cups grated carrots
• ¾ cup granulated sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 can (14 ounces) sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Cream Cheese Topping:
• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 cup heavy cream
• Additional grated carrots, for garnish

Directions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the flour and salt for the crust. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, while mixing with a fork. Continue adding water until the dough comes together and can be formed into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess. Crimp the edges and set aside.
5. In a large mixing bowl, combine the grated carrots, sugar, cinnamon, ginger, nutmeg, cloves, and salt for the filling. Mix until well combined.
6. In a separate bowl, whisk together the sweetened condensed milk, eggs, and vanilla extract. Pour this mixture over the carrots and stir until fully incorporated.
7. Pour the carrot filling into the prepared pie crust. Smooth the top with a spatula.
8. Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
9. While the pie is cooling, prepare the cream cheese topping. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
10. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy topping.
11. Once the pie has cooled, spread the cream cheese topping over the surface of the pie. Garnish with additional grated carrots for added visual appeal.
12. Refrigerate the carrot pie for at least 2 hours, or until fully chilled.
13. Slice and serve the carrot pie chilled, and enjoy!

Interesting Facts