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Robin Ward

Carrot Pie in a Pecan Crust

This carrot pie, with its vibrant orange hue, smells like a decadent slice of carrot cake. The buttery pecan crust pairs perfectly with the mild, sweet carrot filling, making it absolutely delicious and perfect for a cozy autumn day.
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Servings: 6 makes 1 9-inch pie
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs organic baby carrots (or, about 6 large, trimmed, peeled, and cut into 1-inch chunks)
  • Kosher salt
  • ½ cup sugar
  • ¼ cup water
  • 1½ cups heavy cream or creme fraiche, divided
  • 2 Tbsp unsalted butter
  • 2 eggs
  • 1 egg yolk
  • Pecan Dough (Recipe below.) (Feel free to use store bought pie crust, but the result will not taste as good as freshly homemade.)

Equipment

  • 1 9-inch pie pan (Ideal for deep-dish apple and other fruit pies.)

Method
 

  1. Put the carrots in a large saucepan, cover with water, add teaspoons salt, and bring to boil. Adjust the heat to a gentle boil and cook until the carrots are thoroughly tender, 20 to 30 minutes, depending on the age and shape of your carrots. Drain well and transfer to a blender.
  2. Put the sugar and 1/4 cup (2 fl. oz./60 ml) water into the saucepan, stir to moisten the sugar and cook over medium-high heat, without stirring but with a few swirls of the pan, until the sugar syrup has turned a dark amber and smells very caramel-y, 5 to 6 minutes. Be careful because the caramel is very hot.
  3. Carefully add 1/4 cup (2 fl. oz./60 ml) of the cream—it may spatter—and whisk until the caramel is smooth. Add the butter and a pinch more salt. Pour the caramel sauce into the blender with the carrots. Add the remaining 1 1/4 cups (10 oz./310 ml) cream, the whole eggs (which you've cracked one at a time into a separate bowl, just in case any shell gets in them) and egg yolk. Blend on high until the filling is very smooth. Set aside until your pie shell is ready.
  4. Lightly flour your work surface and roll out the pecan dough into a 14-inch (35-cm) round. Roll it gently around your rolling pin, move it over a 9-inch (23-cm) pie plate and gently unroll it into position, allowing it to drape into the corners without stretching. Tuck the excess pastry under itself to make a neat thicker edge. Using two fingers of one hand and one finger of the other hand, work your way around the edge to flute it. Chill the pie shell for 30 minutes in the freezer or 1 hour in the refrigerator.
  5. Preheat an oven to 400°F (200°C). Line the pie shell with foil or parchment paper and fill with dried rice or beans. If you're using foil, fold it toward the center so it doesn't get stuck in the pastry. Bake until the edges are puffed and very light brown, about 10 minutes. Reduce the oven temperature to 325°F (165°C). Carefully remove the foil and weights and bake for another 20 minutes to dry out the center of the crust. Make sure the crust edges aren't getting too brown. If so, reduce the oven temperature to 300°F (150°C).
  6. Pour the filling into the partially baked crust and bake at 325°F until the filling is just set. It will still be very soft, but the top will have puffed a bit and when you shake the pie, you won't see actual rolling liquid in the center, just a bit of a jiggle. This should take about 1 hour.
  7. Let the pie cool completely before cutting and serving. If desired, garnish the top of the pie with the ginger and pecans just before serving. Makes one 9-inch (23-cm) pie; serves 6 to 8.
  8. I garnished by making a quick handful of candied pecans. (See recipe link below.)
  9. It is very good for breakfast!

Notes

I used this pie pan for this large pie, and it’s one of my favorites. It’s sturdy, reliable, and built to last.
 
Follow this quick recipe to make easy candied pecans.
 
If you're pressed for time, feel free to use a store-bought frozen pie crust—just know it may come with a few extra ingredients that are a bit tricky to pronounce.