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Carrot Cakey Pie

Recipe By: Patricia Lapiezo
Year Submitted: 2015
Winner First Place


3 cups flour
1 Tbsp. vinegar
1 tsp. salt
1/3 cup ice water
1 cup + 2 Tbsp. Crisco shortening
¾ cup finely chopped pecans
1 large egg

½ lb. carrots, shredded
1 ½ tsp. unsweetened cocoa powder
1 cup flour
2 large eggs
1 tsp. baking powder
½ tsp. vanilla
½ tsp. baking soda
½ cup granulated sugar
1 tsp. cinnamon
½ cup dark brown sugar
½ cup raisins
½ cup + 2 Tbsp. corn oil
½ tsp. salt

12 oz. cream cheese, softened
½ cup powdered sugar
6 oz. white chocolate
¼ cup heavy cream
¼ tsp. cream cheese flavoring
1 ½ cups heavy whipping cream, stiffly beaten

1 20-can crushed pineapple, drained, reserving juice
½ tsp. vanilla extract
1/2 cup sugar
1 Tbsp. butter
3 Tbsp. cornstarch


In a large bowl combine the flour and salt. Cut in shortening. Stir in chopped pecans. In a separate bowl beat the egg and add water and vinegar. Gradually add to flour mixture until dough comes together. Divide in half and flatten into disks. Refrigerate at least 1 hr. Roll out to fit a 9 ½ inch pie dish. Flute edge and prick bottom and sides. Bake in a 425 degrees oven 20 minutes, or until light brown. Cool completely before filling.


Preheat oven to 350 degrees. Spray 2 8-inch round cake pans with nonstick spray and line bottoms with parchment paper. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa; set aside. In a large bowl beat the eggs. Add vanilla, sugars and oil and beat well. Gradually add dry ingredients on low speed just until incorporated. Stir in carrots and raisins. Pour batter evenly between the two pans. Bake until a toothpick inserted in center comes out clean. Cool completely and remove from pans.

Heat the ¼ cup heavy cream and the white chocolate until just melted. In a large mixing bowl, beat the cream cheese and powdered sugar until creamy and well blended. Blend in melted chocolate mixture. Blend in flavoring. Fold in whipped cream. Place one cake round in bottom of pie crust. Spread ½ of filling over cake. Top with 2nd cake layer. Spread with remaining filling. Prepare pineapple topping.

For filling, stir together the pineapple and sugar in a medium saucepan over low heat until the sugar is dissolved. Combine the pineapple juice and cornstarch and stir into the pineapple. Bring the mixture to a boil, stirring constantly until thickened. Remove from heat and stir in the vanilla and butter. Cool slightly and spread over top of pie to within 1 inch of crust. Sprinkle finely chopped toasted pecans around edge of pie (between crust and filling).
Chill pie 2 hrs.