Joshua McFadden's carrot pie is similar in flavor to a classic pumpkin pie but light enough that you won't feel like you overdid it after a large holiday feast. We felt inspired to take it up a notch by adding chai spices and using honey as the sweetener. Bee Local Portland Farmland Honey adds robust flavor without overpowering the sweetness of winter carrots while chai spices add a warming feel. Butternut squash and sweet potato puree also work well in this recipe. Substitute 1 can or 1.5 cups fresh puree and bake according to recipe below.
Looking for the perfect holiday gift for an aspiring home cook? Pick up a copy of Six Seasons online or in our Portland Tasting Room!
Adapted from Carrot Pie in a Pecan Crust in Six Seasons by Joshua McFadden (pg 297) and Chai Masala Pumpkin Pie by Tara O'Brady of Seven Spoons and Food 52
1 single 9” pie crust
2lbs carrots (about 6 large carrots) trimmed, peeled and cut into 1” chunks
1/4 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt, plus more for cooking the carrots
1/3 cup Bee Local Portland Farmland Honey
2 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground clove
1/8 teaspoon fresh ground black pepper
2 tablespoons unsalted butter, melted
1 egg yolk
1 cup heavy cream or crème fraîche
egg wash (optional)
1 large egg
1 large egg yolk
1 tablespoon heavy cream
1/8 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
Roll out, shape and crimp pie dough with desired pattern and place in the freezer for at least 30 min to rest.
Preheat oven to 400F and place rack on the upper third. Remove pie dough from the freezer and line pan with parchment paper or foil. Fill the inside with pie weights, rice or sugar and bake for 10 minutes. Carefully remove the parchment paper from the pie pan and reduce the oven temperature to 325F.
Brush pie crust with the egg wash along the bottom of the crust. This will help ensure your pie doesn’t get a soggy bottom. Bake pie crust for another 15 - 20 minutes until the crust is dry but not browning. Remove pie crust from oven and set aside while you make the filling.
Place carrots and 2 teaspoons of kosher salt in large sauce pan or dutch oven and fill with water until the carrots are just covered. Bring to a boil and then reduce the heat to medium low and cook until the carrots are tender, about 20 - 30 minutes.
Remove carrots from heat and strain in a colander. Add carrots to a blender or food processor along with the honey, sugar, cornstarch, spices, salt and butter and blend until the carrots are completely smooth. Add the eggs, egg yolk and heavy cream and blend until smooth.
Pour filling into prepared pie crust and brush egg wash along the crimped edge of the pie crust. Be careful not to spread any of the pie filling. Bake until the edges of the pie have puffed slightly, about 50 minutes to an hour. You should see a slight wobble when you shake the pie but not liquid. Let the pie cool completely before serving or overnight for best results and flavor.
Serve with plain whipped cream or try our honey mascarpone whipped cream for extra decadence.
Pie will keep covered in the refrigerator for up to 3 days. Bring to room temperature before serving.