Carrot Cake Custard Pie 🥕
Okay, we know carrot cake can be controversial—people seem to either love it or loathe it! But with this custard fill- ing and whipped cream cheese topping, it may be difficult for the loathers not to switch teams!
The best part about this pie is how easy it is to make. This is the perfect pie for kiddos to help out in the kitchen with—though, that might give away the secret ingredient of carrots! They can always be in charge of licking the whipped cream cheese spatula and doing the dishes.
If cream cheese isn’t your go-to, feel free to use a regular home- made whipped cream topping! The cream cheese just adds a bit more tanginess to the flavor.
4 large eggs
1⁄4 cup of heavy cream
4 tablespoons of unsalted butter, melted
1 cup of light brown sugar, packed
1⁄4 cup honey
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1⁄2 teaspoon sea salt
2 1⁄4 grated & peeled carrots
1⁄4 cup flour
3⁄4 cup chopped & toasted pecans
1 pie crust, parbaked & cooled
Whipped Cream Cheese
8 ounces of cream cheese, at room temperature
2⁄3 cup powdered sugar
2 cups heavy cream
Be sure that your crust is parbaked, this means partially baking the crust before. Preheat the oven to 425 degrees. Place the crust in the pie pan and poke the bottom and sides with a fork all over. Then, cover the inside with parchment paper and place pie weights on top. Uncooked rice or beans can be used for pie weights. Bake for 15 to 17 minutes.
Preheat the oven to 375 degrees.
Mix together the carrots and flour in a medium bowl. Once mixed well, mix in the toasted pecans.
Whisk together the eggs, cream, butter, brown sugar, honey, vanilla, cinnamon, and salt until combined.
Fold the carrot mixture into the custard mixture.
Pour the filling into the par- baked crust that is placed on a baking sheet. Bake for 35 minutes until the custard is set around the edges. Cool and then refrigerate for 2 hours.
Whip the cream cheese and powdered sugar with a mixer on low until fluffy. Add in the cream steadily and raise the speed to medium. Whip until stiff peaks form.
Top with whipped cream cheese topping (instructions below) and serve!
*Note: This recipe was originally from Erin Jeanne McDowell’s “The Book on Pie” and has been tweaked slightly.