My Sweet Carrot Pie combines carrot puree with condensed milk, eggs, vanilla and nutmeg to make a creamy filling, which is then added to a pastry crust and baked until just set in a hot oven. This pie has a lovely creamy textures and is perfect sweet pie to share with family and friends.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Fall always brings with it the wonderful warm spices that I love to cook with. They work perfectly with vegetables to make sweet tasting pies, like this classic carrot pie.
This old fashioned carrot pie recipe is really easy to make, with very few steps, however the results are always delicious. This pie, and the flavors, was inspired by my favorite carrot drink, Jamaican carrot juice. I used sweetened condensed milk as the sweetener and nutmeg as the spice. It worked perfectly.
Pies are a favorite sweet treat for my family during fall and are great to serve up for Thanksgiving or Christmas, or indeed any other gathering of family and friends.
Some of my favorites include my Homemade Pumpkin Pie, Southern Sweet Potato Pie, Purple Sweet Potato Pie, Southern Pinto Bean Pie and my Southern Chess Pie.
Ingredients
Here is what you will need for this carrot pie recipe:
- Pie crust (store-bought or homemade)
- Carrots - I suggest whole carrots for this recipe for best flavor.
- Sweetened Condensed milk
- Large eggs
- Vanilla extract
- Ground nutmeg
- Salt
How to make a Sweet Carrot Pie
- Preheat the oven to 350 degrees Fahrenheit.
- Place the carrots in a large pan and cover with about 1 inch of water. Cover and bring to a boil over medium-high heat. Cook the for 10-15 minutes, until softened. Remove from heat.
- Drain the carrots and add them to a food processor and process until smooth.
- Add condensed milk, eggs, vanilla extract, ground nutmeg, and salt and continue to process until smooth.
- Pour the mixture into the prepared pie dish.
- Bake in preheated oven for 45-50 minutes, until the pie is set. Remove from the oven. Allow the pie to cool for at least 1 hour before slicing. Enjoy 🙂
Expert Tips
These tips will help you make the best carrot pie you've ever tasted.
- Once the carrots have cooked, if time allows, set them aside to steam dry. This will "steam off" any excess moisture and avoid a watery pie filling.
- As this is quite a wet pie filling, I recommend par-baking the pie crust first for this recipe. This ensures a crispy pie crust. Follow the instructions on your pie recipe for par-baking.
- If the pie crust looks like it is starting to catch or burn around the edges, place some kitchen foil over the pie until it has finished baking.
- This sweet carrot pie is best served once it has cooled. Allow it to cool for an hour before slicing and serving, this gives the pie filling time to set.
- I like to make this pie up ahead of time, ideally a day before so it has time to chill. Then remove it from the refrigerator at least 30 minutes before you are ready to serve and allow it to come to room temperature.
Variations
- Vegetables - Add different vegetables to the mix, you could combine the carrot with some pumpkin to make a pumpkin and carrot pie, sweet potato would work too. Just ensure you keep the same weight as detailed in the recipe card when combining the veggies.
- Spices - I've added nutmeg and vanilla to flavor the pie, but ground spices like ginger, allspice and cinnamon would also work with the carrot.
How to serve my Sweet Carrot Pie
There is so much flavor in this pie that I like to keep things simple. Serve a slice of pie with some whipped cream or your favorite vanilla ice-cream.
How to store leftover Carrot Pie
To refrigerate: As this recipe contains eggs, keep any leftover pie in an airtight container in the fridge for 3-4 days.
To freeze: Once cooked and cooled, wrap the pie in plastic wrap, then foil, and store in the freezer for up to 1 month. Defrost overnight in the fridge when you are ready to enjoy.
FAQs:
This classic carrot pie is a sweet pie with just a hint of warming nutmeg added along with the vanilla for flavor. It is similar in texture and flavor to a pumpkin or sweet potato pie.
When the carrot pie filling has set and is no longer liquid, the pie is cooked. You can check by giving the pie a quick jiggle, or by inserting a toothpick into the filling, if cooked it will come out clean.
Don't serve it hot straight from the oven, allow it to cool as this gives the center time to set. You can serve it warm at room temperature, or chill it in the fridge. It is down to personal preference.
If you have tried this Carrot Pie recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Carrot Pie
Ingredients
- 9 inch pie crust
- 4 cups carrots peeled & chopped - 1lb 4oz
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the carrots in a large pan and cover with about 1 inch of water. Cover and bring to a boil over medium-high heat. Cook the carrots for 10-15 minutes, until softened. Remove from heat.
- Drain the carrots and add them to a food processor and process until smooth.
- Add condensed milk, eggs, vanilla extract, ground nutmeg, and salt and continue to process until smooth.
- Pour the mixture into the prepared pie dish.
- Bake in preheated oven for 45-50 minutes, until the pie is set. Remove from the oven. Allow to cool for at least 1 hour before slicing.
Deb says
I made this last week and it's delicious! Definitely 5 stars!
Tanya says
Thanks so much, Deb! So happy you liked the recipe 🙂
Bev says
Delicious
Tanya says
Thank you Bev 🙂