Carrot Cake Pie with Cream Cheese Whip Topping

carrot cake pie on plate with whip topping

  • Prep Time30 min
  • Cook Time1 hr 15 min
  • Total Time1 hr 45 min
  • Yield8
  • Serving Size1 9-inch pie


    Pie Crust Ingredients

    • 2 Cups all purpose flour
    • 1 Teaspoon salt
    • 1 Cup Crisco®
    • 1/2 Cup ice water

    Pie Filling Ingredients

    • 1 Cup dark corn syrup
    • 3 whole eggs
    • 1 Tablespoon vanilla extract
    • 3/4 Cup granulated sugar
    • 2 Tablespoons all-purpose flour
    • 1/2 Teaspoon cinnamon
    • 1 Teaspoon nutmeg, freshly ground
    • 1/4 Teaspoon cloves, freshly ground
    • 4 Ounces butter, salted
    • 1/2 Cup chopped walnuts
    • 1/2 Cup slivered almonds
    • 1/2 Cup chopped pecans
    • 1 Cup California raisins
    • 1/2 Cup green apple, peeled, cored, medium dice
    • 1/2 Cup carrots, peeled and shredded

    Whip Topping Ingredients

    • 8 Ounces cream cheese, room temperature
    • 1 Cup heavy whipping cream, chilled
    • 1/2 Cup powdered sugar
    • 1 Tablespoon vanilla extract



    Pie Crust

    • In mixing bowl (you can use a stand mixer with paddle attachment) place dry ingredients and mix together.
    • Slowly add the chilled shortening and mix until mixture resembles coarse crumbs.
    • Slowly add in chilled ice water until dough forms (you may not need all the water so add slowly).
    • Pat dough in five inch disk, wrap in plastic, and chill (dough rolls better if chilled). Dough may be refrigerated overnight.
    • Once dough is chilled, place on a floured surface and roll out to about 1/16 of an inch. Do not overwork dough.
    • Line a 9-inch pie tin with the pie crust.
    • Trim the edges.

    Pie Filling

    • Preheat over to 350ºF.
    • Combine walnuts, almonds and pecans, place on a parchment lined sheet pan and toast until golden brown, 8-10 minutes.
    • Keep oven on to bake pie when ready.
    • Over medium heat, melt butter in a skillet.
    • Add toasted nuts, raisins, diced apple and shredded carrots.
    • Stir frequently until apples and carrots are tender.
    • Remove skillet from heat and cool filling.
    • Combine dark corn syrup, whole eggs and vanilla extract in a small bowl.
    • Separately combine granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and ground cloves in a medium bowl.
    • Add the liquid ingredients to the dry mixture and combine until well blended.
    • Spread the nut and raisin mixture on the bottom of the pie crust and pour the batter over the nut and raisin mixture.
    • Place prepared pie in oven and bake at 350ºF until filling is set, about 40-45 minutes.
    • Insert a tooth pick to determine if filling is done.
    • Set pie aside to cool completely.

    Cream Cheese Whip Topping

    • Combine softened cream cheese with powdered sugar and vanilla; blend until smooth.
    • Whip chilled heavy cream to medium peak.
    • Add cream cheese mixture to the whipped cream and continue whipping until all ingredients are well blended.
    • Using a piping bag fitted with a star tip, pipe whip cream cheese around the edges of the cooled pie, leaving the inner circle plain to show the beauty of the ingredients.
    • Serve extra cream filling in a small bowl on the side.
    • As a finishing, sprinkle cream cheese filling with a little cinnamon.

    Note: Recipe makes enough dough for two pie crusts or 1 pie with a top and bottom crust.

    • Nutrition Facts Per Serving

    • Serving Size1 9-inch pie
    • Amount per serving
    • Calories0
    • % Daily Value*