Mini Brown Butter Carrot Pies

Naturally sweet carrots combined with cinnamon, nutmeg, cloves and a touch of bourbon make this a delicious alternative to sweet potato or pumpkin pie for your holiday dessert table. Photo by Cole LoCurto.

Serves 8

Ingredients

For pies

Your favorite pie dough (enough for a double-crust pie)

2 pounds carrots

2 eggs, well beaten

1-1/4 cups milk

3/4 cup white sugar

1/4 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

2 tablespoons bourbon

4 tablespoons brown butter*

For topping

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon cardamom

1/2 teaspoon vanilla

Instructions

Preheat oven to 350˚. Rinse and peel carrots and place on parchment-lined baking sheet. Bake for 60 to 90 minutes. Let cool, then mash with a fork or purée in a food processor. This should result in 1-¾ cups puréed carrots. Carrots can be stored in refrigerator for up to 3 days in an air-tight container. Bring to room temperature before making pies.

To bake pies: Preheat oven to 425˚. Divide pie dough between 8 (4-¼-inch) mini pie pans and crimp edges.

Combine puréed carrots and remaining pie ingredients in a large bowl and beat until smooth. Pour into the pastry-lined pie pans. Bake for 30 minutes, or until the filling is set firm. The pies are done baking when the edges look firm but the center is still a bit wobbly. If under-baked, the filling won’t set and hold its shape; overbaking will lead to cracks. Look for an internal temperature of 165-175°. A knife inserted into the edge of the filling should come out moist but clean.

To make whipped cream topping: Chill medium sized bowl and beaters from hand or stand mixer. Combine all ingredients in chilled bowl and whip to soft peaks. Pipe or dollop on top of cooled pies.

*To make brown butter: Melt 6 tablespoons unsalted butter in small saucepan over medium-high heat, stirring constantly. Allow the butter to turn brown - it usually takes about 10 minutes. Remove from heat and slowly pour browned butter into a small bowl, allowing the solids to separate from the liquids. Use the residual liquid in the recipe.