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Carrot Pie with Maple & Cardamon

A delicious spiced cream pie made with freshly roasted carrots, maple syrup and cardamon

Ingredients

Ingredients

  • 1 partially baked blind-baked Pie shell (homemade or storebought)
  • Carrot Filling
  • 2 cups roasted & pureed carrots roasting isn't necessary but it adds lots of flavour
  • 1/3--1/2 cup fresh or canned pumpkin--(not pie filling_
  • 2 teaspoons cinnamon
  • 1/2 teaspoon fresh nutmeg
  • 1 to 2 teaspoons cardamon depending on how much you like this spice
  • 3/4 cup brown sugar (or coconut sugar)
  • 1/3 cup maple syrup
  • 1 tablespoon cornstarch
  • 2 egg yolks plus 1 egg
  • 3 Tablespoons brown butter or regular butter
  • 1/2 cup full-fat cream or coconut cream
  • 1 cup milk reg, almond, cashew, coconut
  • 1 teaspoons vanilla bean extract
  • pinch of sea salt and black pepper

Instructions

Instructions

  1. Roll out your favourite pie dough and put into a 9" pie plate, or skip if using a store-bought pie crust. If you're making your own crust, after rolling out and placing in pie plate, place in freezer for at least half an hour before baking to reduce likelihood of shrinking. Then blind-bake the crust (without filling, and using pie weights) for about 20-30 minutes at 300F. This will help prevent a soggy bottom. Allow crust to cool completely before filling.

  2. For the best flavour, roast carrots (I use about 8-10 medium large carrots) for the puree. Let cool slightly and then add the carrots to a large saucepan, along with pumpkin (if using), brown sugar, maple syrup, butter, spices and salt & pepper. Mix well and cook for a few minutes over medium heat just to combine.

  3. Add the mix to a blender and mix until fairly smooth. Then add cream, milk, and eggs. At this point, blend very briefly at the lowest speed just to combine the filling. You don't want to over-mix once you add the eggs and cream. Then add cornstarch and give it another quick whirl.

  4. Once the crust is cool, scoop the filling into the crust and place in the oven at 375F for about 10 minutes. Reduce heat to 350F and bake for another 40-50 minutes--or just until the middle is just slightly jiggly. It will cook for a bit longer after it's out of the oven. Cool at room temperature for an hour and then cover and refrigerate....preferably overnight--- but at least for a few hours. Enjoy with some whip cream or coconut whip!