Carrot pie

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). Today is Pi(e) Day and I'm celebrating with some of my fellow food blogging friends (check out all the other pie recipes the the bottom of this post)! My readers know my extensive love of pie, so of course I couldn't pass up participating in today's Pi(e) Day event! I've been wanting to add carrot pie to my pie recipe collection for quite some time. 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. I love trying all kinds of pies and this one is sure to be a family favorite.

Carrot Pie
1 recipe for a single pie crust
2 cups cooked carrot puree*
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

Preheat the oven to 350 degrees. Fit the pie crust to a 9-inch pie plate.

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.

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.

*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. Puree in a food processor until smooth and then measure out two cups for the pie filling.

More Pie Day Recipes

• 4 ingredient Lemon Ice Box Pie by Creative Southern Home
• Brownie Pie by Hezzi-D’s Books and Cooks
• Carrot Pie by Savory Moments
• 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