Sweet Brown Sugar Carrot Pie

Sweet Brown Sugar Carrot Pie is a delicious interesting sweet pie recipe that gives you a new use for caramelized roasted carrots.

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• Carrot pie recipe
• Ingredients
• Step by step instructions
• How to serve
• How to store
• Yield
• 📖 Recipe

Carrot pie recipe

Why should creamy, spiced deliciousness in a pie shell be saved only for Fall pumpkin and sweet potato pies?

This carrot pie recipe is a perfect pastry for Spring celebrations like Easter or winter when carrots are in season.

The natural sweetness of the carrots are highlighted by tossing the carrots in brown sugar and giving them a roast until they are caramelized with a deep rich flavor. Then the carrots are pureed and turned into a sweet carrot pie filling.

And although carrot pie is not a classic pie recipe, trust me, if you’re a fan of sweet potato pie, pumpkin pie or carrot cake you’re going to love Caramelized Carrot Pie!

Perfect as a Easter dessert or dessert for any celebration in the winter, spring, summer or fall!

Ingredients

• Pie Crust pastry shell – rather than traditional butter and flour pie crust try this Gluten Free Walnut Crust instead or use any pie crust recipe you prefer.
• Carrots
• Sweet potato – just like with most ‘pumpkin pies’ there’s more to the filing than meets the eye. Canned pumpkin pie filling relies on winter squash for it’s color and smooth richness. Similarly, a few roasted cubed sweet potatoes guarantee this carrot pie filling cooks up rich and smooth and not the least bit watery.
• Butter
• Eggs
• Brown sugar – light brown sugar, or dark brown can be used if you have it for even more dark caramel flavor.
• Heavy cream
• Salt
• Spices –  cinnamon, ground ginger, all spice, nutmeg and cardamom (optional)

Step by step instructions

1. Preheat oven to 400 degrees Fahrenheit. 
2. Prepare your favorite single 9″ pie crust and par bake pie crust until puffy, 10-15 minutes. Remove and cool until ready to use.
3. Reduce oven to 325 degrees.
4. Combine 4 tablespoons melted butter with ¼ cup brown sugar and toss carrots and sweet potatoes in the mixture to coat. Then place in a single layer on a baking sheet and roast until carrots are caramelized and tender, 25-30 minutes turning halfway through. Remove caramelized carrots from oven and cool.
5. Meanwhile make creamy caramel. Melt remaining 4 tablespoons butter in a small saucepan over medium heat. Add brown sugar, ½ teaspoon salt, and ½ cup heavy cream then stir to combine. Bring to a boil then simmer 4 to 5 minutes or until thick and luscious. Remove from heat and cool.
6. Add cooled caramelized carrots and sweet potatoes to a food processor or blender with remaining 1 cup cream, spices, eggs and half the caramel sauce.
7. Blend smooth. No blender or food processor? make this recipe by hand using a potato masher and/or a whisk to whip the carrots and sweet potatoes smooth.
8. Pour carrot pie filling into prepared par baked pie shell.
9. Bake in the center of preheated oven until center is set, 45 to 60 minutes.
10. Let pie cool completely at room temperature.
11. Garnish as desired then serve with reserved caramel sauce, and whipped cream if desired.
12. Enjoy!

How to serve

Serve carrot pie with freshly whipped cream and a little bit of the reserved homemade caramel sauce that was used in the filling.

Use fresh carrot greens to garnish and let guests know what flavors to expect in this interesting pie recipe.

How to store

Store carrot pie the same as a pumpkin pie. Allow to cool to room temperature for several hours after baking. Then cover loosely with plastic wrap and refrigerate until ready to serve, up to 4 days.

Yield

This carrot pie recipe yields one 9″ pie, enough for 8 – 10 servings of pie.

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