Carrot Pie

slice of carrot cake pie with full pie in the background

This recipe for an Easter Carrot Pie offers a unique and satisfying flavor profile.

5 from 10 votes

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Prep Time 15

Cook Time 30

Cooling time 1

Total Time 1 45

Course Dessert

Cuisine American

Servings

Calories 258 kcal

Equipment

1 Whisk
1 Pie Drip Catcher or baking sheet
Bowls, measuring cups and spoons
Silicone spatula
Food thermometer optional - to check internal temperature of pie for doneness

Ingredients

1 Crust Partially baked pie crust in pan Use a 9" pie pan or a 10" tart pan
¼ Cup Unsalted butter Melted
⅓ Cup Corn syrup Use light or dark corn syrup
1 Cup Light brown sugar
2 Large Eggs Room temperature
⅔ Cup All-purpose flour
1 teaspoon Ground cinnamon
½ teaspoon Baking soda
1 ¾ Cups Carrots, finely shredded
½ Cup Walnuts, lightly toasted and chopped
½ Cup Raisins

Instructions

Preheat oven to 350℉ (180℃)
Combine flour, cinnamon and baking soda in a medium-sized bowl. Set aside for later.
⅔ Cup All-purpose flour, 1 teaspoon Ground cinnamon, ½ teaspoon Baking soda
In a separate bowl, add the melted butter, brown sugar and corn syrup. Whisk until well combined.
¼ Cup Unsalted butter, 1 Cup Light brown sugar, ⅓ Cup Corn syrup
Add eggs to the mixing bowl and whisk until well combined.
2 Large Eggs
Add the flour/cinnamon/baking soda to the bowl and whisk until well combined.
Add the carrots, walnuts and raisins to the bowl and stir until well combined (note: walnuts and raisins are optional).
1 ¾ Cups Carrots, finely shredded, ½ Cup Walnuts, lightly toasted and chopped, ½ Cup Raisins
Pour the filling evenly into the pie crust in your pan. Use an offset spatula to spread the top smoothly. Then, put the pie on a baking sheet or a pie drip catcher before baking.
1 Crust Partially baked pie crust in pan
Bake for 30 - 35 minutes. Check the pie after 25 minutes. If the top is turning too brown, place a sheet of aluminum foil with holes cut out over the top of the pie to prevent from burning. The pie is finished when the internal temperature reaches 180℉ / 82℃ (place an instant read thermometer into the center of the pie to check the temperature).
Place on a cooling rack and allow to cool completely (approximately 1 hour).

Notes

Storage: Place the pie in an airtight container or wrap in foil after it has cooled completely. Store in the refrigerator for up to 3 days. This pie does not freeze well as the crust may become soggy when defrosting.

How to partially bake a pie crust (see instructions here).

Nutrition

Calories: 258kcalCarbohydrates: 46gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 12mgSodium: 123mgPotassium: 198mgFiber: 2gSugar: 31gVitamin A: 3886IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Keyword carrot pie, easter desserts