These dainty carrot-custard pies pair famously with whipped cream, and make the perfect fall or winter dessert.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make filling: Crush cardamom pods with the flat side of a chef's knife just to split. Melt 1 tablespoon butter in a small saucepan over medium heat; add crushed cardamom. Cook until fragrant, about 3 minutes. Add milk, cream, and ginger; bring to a simmer. Reduce heat to medium-low; cook 15 minutes. Remove from heat; let steep 30 minutes.

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  • Melt remaining tablespoon butter in a large saute pan over medium heat. Add carrots; cook, stirring occasionally, 2 minutes. Stir in sugar and salt. Cover pan; cook until carrots are tender, about 8 minutes. Pour steeped milk through a sieve into pan with carrots; discard solids. Remove from heat; let cool slightly, about 5 minutes. Process carrot mixture in a food processor until completely smooth; transfer to a bowl.

  • Temper beaten eggs by whisking in up to 3/4 cup carrot mixture, 1/4 cup at a time, until eggs are warm to the touch. Pour warmed egg mixture into remaining carrot mixture; whisk until thoroughly combined. Let cool.

  • Make pies: Preheat oven to 375 degrees. Lightly sprinkle ground gingersnaps on a work surface to form a large circle about 18 inches in diameter. On crumbs, roll out pate brisee to 1/8 inch thick, turning occasionally to coat both sides.

  • Cut out eight 5-inch rounds from dough. Press rounds into eight 4-inch pie plates; trim excess. With a fork, crimp edges, and then prick bottom of dough all over. Refrigerate 30 minutes.

  • Line each pie shell with parchment paper or foil, and fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove pie weights and parchment. Let shells cool completely.

  • Divide filling among shells. Bake until a cake tester comes out clean, 30 to 35 minutes. Serve pies warm with whipped cream dusted with ground cardamom.

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