Name: Carrot Cake Pie
Prep time: 20 min
Cook time: PT-484097H27M43S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups shredded carrots (finely grated); 2 large eggs; ½ cup brown sugar; ½ cup granulated sugar; 1 cup heavy cream; 1 tsp cinnamon; ½ tsp nutmeg; 2 tbsp all-purpose flour; 1 pie crust (store-bought or homemade)

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I know, I know… you’re probably wondering, “How can carrot cake possibly become a pie?” But trust me, once you try this Carrot Cake Pie, you’ll never look at carrot cake the same way again. Imagine a perfect blend of a spiced carrot cake, but with the richness and creaminess of a pie filling. It’s everything you love about carrot cake but in a comforting, easy-to-serve pie form. You’ve got the spices, the texture, the sweetness—everything wrapped up in a golden, flaky crust.

Why You’ll Love This Recipe?

Carrot cake lovers, this one’s for you! This pie is like a mashup of two of your favorite desserts: carrot cake and pie. The combination of cinnamon, nutmeg, and tender shredded carrots will remind you of the traditional cake, but it’s made even better with the smooth, custardy texture of the pie filling. Plus, it’s way easier to make than a whole layered cake! Perfect for holidays, gatherings, or whenever you’re craving something sweet and spiced.

Ingredients

Here’s a quick look at the ingredients that will bring this dessert to life:

Carrots
Eggs
Brown sugar
Granulated sugar
Heavy cream
Cinnamon
Nutmeg
All-purpose flour
Pie crust

You’ll find the full list of ingredients below, but these are the key elements that will give you that sweet, spiced, carrot-y goodness.

Directions

Step 1: Prepare the Carrots

First, peel and grate the carrots. You’ll need about 2 cups of shredded carrots for this pie. Be sure to grate them finely so they blend well into the filling, giving that soft, tender bite you love in carrot cake.

Step 2: Make the Pie Filling

In a large mixing bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth and well-combined. Add the heavy cream, cinnamon, nutmeg, and a pinch of salt, and continue to whisk until everything is evenly incorporated. Then, stir in the shredded carrots and flour. The flour helps to thicken the filling and give it that perfect custard-like texture once baked.

Step 3: Prepare the Pie Crust

Roll out your pie dough and fit it into a 9-inch pie dish. If you’re using store-bought pie crust, just make sure to press it into the dish and trim the edges to fit. If you want to make your own crust, feel free to do that as well! Once your crust is in place, pour the carrot mixture into the pie shell. Spread it out evenly, making sure it’s all level.

Step 4: Bake the Pie

Preheat your oven to 350°F (175°C). Place the pie in the oven and bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. The edges of the crust should be golden brown, and the pie should have a nice, firm texture. Let it cool on a wire rack for about 10 minutes before serving.

Step 5: Serve and Enjoy

Once your pie has cooled slightly, slice it up and serve. It’s delicious on its own, but if you’re feeling extra indulgent, add a dollop of whipped cream or a drizzle of cream cheese frosting to take it to the next level.

Expert Tips and Tricks

Grate the Carrots Finely: This ensures that the carrots blend well into the pie filling and don’t leave chunks. The finer the grate, the smoother the texture.
Use Room Temperature Ingredients: Let your eggs and heavy cream come to room temperature before mixing. This helps everything blend together smoothly without any lumps.
Don’t Overbake: Check the pie around 45 minutes. If the filling is still jiggly, it needs a bit more time. The pie will firm up as it cools, so don’t worry if it seems a little soft at first.
Crust Protection: If the edges of your pie crust are browning too quickly, cover them with a strip of foil to prevent burning while the filling finishes baking.

Recipe Variations and Possible Substitutions

Add Nuts: For a bit of crunch, stir in some chopped walnuts or pecans into the filling. You can also sprinkle them on top before baking for a decorative touch.
Spice it Up: If you like more spice in your carrot cake, feel free to add a bit of ground ginger or cloves to the filling to give it that extra kick.
Dairy-Free: If you need a dairy-free version, substitute the heavy cream with coconut cream or a dairy-free alternative, and use a plant-based butter for the crust.
Use a Graham Cracker Crust: For a twist, make this pie with a graham cracker crust instead of the traditional pastry crust. The crunch pairs wonderfully with the soft, spiced filling.

Serving and Pairing Suggestions

This pie is perfect on its own, but if you’re looking to elevate it, top it with a dollop of freshly whipped cream, or if you want to go full carrot cake style, pipe on some cream cheese frosting. It also pairs beautifully with a cup of hot tea or coffee for a cozy dessert after dinner. For a more decadent treat, serve it alongside vanilla ice cream or even a scoop of cinnamon ice cream for a spiced flavor boost.

Storage and Reheating Tips

Fridge: Store leftover pie in an airtight container in the fridge for up to 3-4 days. The flavors will continue to develop and it will still taste just as good!
Freezing: This pie freezes well. To freeze, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To reheat, let it thaw in the fridge overnight, then warm it up in the oven at 350°F for 15-20 minutes to restore its delicious texture.
Reheating: If you want to serve the pie warm, just pop a slice in the microwave for 20-30 seconds, or heat it in the oven for a few minutes.

4 FAQs

Can I make this pie ahead of time?
Yes! This pie can be made a day or two in advance. Just store it in the fridge and serve it when you’re ready.
Can I make the pie crust from scratch?
Absolutely! If you prefer homemade crust, go for it. Just make sure it’s chilled before rolling it out for best results.
Can I use canned carrots or pre-shredded carrots?
It’s best to use fresh carrots for the best texture and flavor. Canned or pre-shredded carrots might be too soft and watery.
Can I use a different spice blend?
Of course! If you love cinnamon but want to switch things up, try adding a little cardamom, allspice, or ginger to give it your own signature flavor.

Conclusion

This Carrot Cake Pie is everything you love about carrot cake, but in the form of a rich, creamy pie. It’s an easy-to-make dessert that’s perfect for all occasions, from family dinners to holiday feasts. With its comforting texture, sweet spices, and rich filling, this pie will become a favorite in your recipe collection. I’m sure everyone will be asking for seconds, so be sure to make plenty! Enjoy!

Carrot Cake Pie

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Author: Emily
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Carrot Cake Pie is the perfect blend of a spiced carrot cake and a creamy pie filling. This easy-to-make dessert combines cinnamon, nutmeg, and shredded carrots in a rich custard-like filling, all wrapped in a golden, flaky pie crust. Ideal for holidays, gatherings, or whenever you’re craving something sweet and spiced.

Instructions

Prepare the Carrots: Peel and grate about 2 cups of carrots finely.
Make the Pie Filling: Whisk together eggs, brown sugar, and granulated sugar. Add heavy cream, cinnamon, nutmeg, salt, and whisk until combined. Stir in grated carrots and flour.
Prepare the Pie Crust: Fit your pie dough into a 9-inch pie dish and trim the edges. Pour the carrot mixture into the pie shell and spread evenly.
Bake the Pie: Preheat oven to 350°F (175°C). Bake for 45-50 minutes until filling is set and edges are golden. Test with a toothpick for doneness.
Serve and Enjoy: Let the pie cool slightly, then slice and serve. Optionally top with whipped cream or cream cheese frosting.