Carrot Cake Pie
A delightful twist on traditional carrot cake, this Carrot Cake Pie features a creamy filling of spiced carrots in a flaky crust, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 prepared pie crust (store-bought or homemade)
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup sugar (or a sugar substitute)
- 3 large eggs
- 1 cup light brown sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup chopped walnuts or pecans (optional)
- A pinch of salt
Instructions
- Prepare the Slow Cooker: Lightly coat the inside of the slow cooker with non-stick cooking spray.
- Mix the Filling: In a large bowl, whisk together the eggs, sugar, brown sugar, evaporated milk, and vanilla extract until well blended.
- Add the Veggies: Fold in the grated carrots, cinnamon, nutmeg, ginger, walnuts (if using), and a pinch of salt until everything is well combined.
- Finish the Pie: Pour the filling into the prepared pie crust, spreading it evenly.
- Cook: Place the pie in your slow cooker. Cover and cook on low for about 240-300 minutes or until the filling is set and a toothpick comes out clean.
- Cool and Serve: Once done, carefully remove the pie from the slow cooker and let it cool for at least 30 minutes before slicing.
- Enjoy: Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream!
Notes
Store leftovers in an airtight container in the fridge for up to a week. Use a natural sweetener like maple syrup for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg