Made with a crisp, flakey pie crust and filled with warming spice carrot filling. This pie recipe will make you rethink the relationship between vegetables and dessert.
Preheat the oven to 350°F. Use a fork to poke the unbaked pie shells a few times. Place both on a large baking sheet and set aside.
Peel and chop the carrots.
Add the carrots to a pot and fill with enough water to cover the carrots. Bring to a boil and cook until carrots are very soft and easily break apart when poked with a fork. Pour through a strainer to drain the excess water.Add the carrots back to the pot and cook on medium-low heat for 2-3 minutes to help release excess water. Stir often.
Add the carrots to a large bowl along with butter. Use an electric mixer or potato masher to mash the carrots fully. You can also use a food processor for this step.
Add in the heavy cream, eggs, and vanilla extract. Use electric mixer to mix until smooth and creamy.
Add the white sugar and brown sugar and mix again.
Add all the spices and mix again: cinnamon, nutmeg, allspice, ground ginger, and salt. Mix until smooth.
Pour the carrot filling into two unbaked pie crust. Bake for 55-60 minutes or until each pie is slighly jiggly in the center but firm on the outside.
Let the pie cool completely before placing them in the fridge to chill at least 2-3 hours before serving.
Recipe Notes:
IMPORTANT NOTE: For a smoother carrot pie filling, you must overboil the carrots until they are very mushy. Then mash them well with an electric mixer. You can also use a food processor or blender to puree the carrots.TO STORE: Leftover pie can be stored in an airtight container in the fridge or freezer:
REFRIGERATE – Cover with plastic wrap or store in an airtight container for up to 3 days.
FREEZE – Cover with plastic wrap then place in a freezer bag and store up to 3 months.
TO THAW – Place frozen pie in the fridge overnight to thaw. The pie can be served warmed in the oven or cold.
TO SERVE: Serve a slice of pie with whipped cream, vanilla ice cream, drizzled maple syrup or caramel sauce, or toasted slivered almonds.