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Carrotlicious Pie

Recipe By: juliana evans
Year Submitted: 2015
Winner First Place


For the crust:
1 1/2 cups crushed graham crackers
2 tbsp brown sugar
1 tbsp cinnamon
1/4 cup melted SALTED butter

For the carrot filling:
2 cups of shredded carrots
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 eggs
1 tbsp buttermilk
1/4 tsp salt
1 tbsp cinnamon
1/4 tsp nutmeg
3/4 cup heavy cream

For the Cream Cheese Whipped Cream Topping:
8 ounces softened cream cheese
3/4 cup powdered sugar
1 tbsp clear imitation vanilla extract
1 1/2 cups heavy cream
4 marshmallows


Preheat oven 350 degrees

For the crust:
In a food processor, combine all the above ingredients. Pulse until well combined. Press into a 9″ pie dish. DO NOT PREBAKE.

For the carrot filling:

Place the 2 cups of shredded carrots in a pot with enough water to cover completely. Boil for 10 minutes until cooked. Drain well. Puree cooked carrots in a food processor.

When carrots are almost smooth, add in the tbsp of buttermilk to help them along.

Still using a food processor, add in both sugar. Mix well.

Next add in eggs.

Then vanilla, salt, cinnamon, and nutmeg.

Finish by streaming in the heavy cream.

When carrot filling is well mixed, pour into graham crust.

Bake 350 for 45-50 minutes or until center is set. If edges of graham start to darken. Cover edges with tin foil to prevent burning.

Remove and allow to cool completely. You may place in the freezer to hurry the process.

For the Cream Cheese Whipped Cream Topping:

In a stand mixer with the whisk attachment, beat cream cheese until smooth.

Microwave marshmallows for 12-15 seconds until they puff up. Add and beat into cream cheese to help stabilize the whipped cream.

Add in powdered sugar.

Then mix in vanilla and heavy cream.

Beat on high until thick, be careful not to over mix.


On top of carrot filled cooled pie, pile on the cream cheese whipped cream.

Sprinkle some cinnamon on top of topping for decor.

Chop up some store bought pralines and add for crunch.