201111-L&D-376.JPG — Roasted Carrot & Chai Pie with Bourbon Vanilla Whipped Cream

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

This recipe features a modern twist on traditional pumpkin pie using roasted carrots instead of pumpkin (a nod to my dear friend Darcy Lenz at MyRecipes). It also incorporates a homemade chai spice mix and coconut milk. It has alllllll the satisfaction that pumpkin pie brings, though. The gorgeous color is a showstopper on the table. Top with Soft Bourbon Vanilla Cream before serving. This pie will definitely command seconds – if there is any left!

Chadwick’s Checklist

What you need to know before you cook.

I like to make this in a 2” deep dish metal tart pan. This recipe will work in a standard size 10” tart pan as well.
This recipe uses refrigerated pie crust; for a homemade version, I recommend Erin McDowell’s pie dough recipe.
The pie crust will need to be baked before filling.
Keep the pie crusts cold until ready to roll out.

SERVING SIZE: 8-10 PREP TIME: 45 mins COOKING TIME: 50 mins

Ingredients

2½ pounds whole carrots, scrubbed and roughly chopped
4 tablespoons unsalted butter, melted
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
½ teaspoon ground clove
½ teaspoon ground coriander
½ teaspoon freshly cracked black pepper
¾ teaspoon kosher salt
1 box refrigerated pie crust
3 tablespoons finely chopped candied ginger (optional)
2 large eggs, lightly beaten
¾ cup honey
1 cup coconut milk

For the Bourbon Vanilla Whipped Cream:

1 cup heavy whipping cream
1 tablespoon bourbon
1 teaspoon vanilla extract
2 tablespoons confectioner’s sugar

Directions

Preheat oven to 350°F with the rack in the center.
Toss the chopped carrots, butter, cinnamon, ginger, cardamon, cloves, pepper, and salt in a large bowl until evenly coated, then spread out in a single layer on a large rimmed baking sheet. Bake for about 30 minutes, or until tender, then remove and set aside to cool.
Turn the oven up to 375°F.
Lightly flour a clean surface. Unroll the pie crusts and stack them on top of each other. Using a rolling pin, roll out to a 13-inch circle. Gently roll the dough over the rolling pin and lay evenly over the tart pan. Using your fingertips, press the dough into the ungreased pan so it is firm against the flutes of the pan. The pastry should come just to the top edge. Trim any excess, if needed.
When the carrots are cooled, process on high in a food processor until smooth, then place the puréed carrots into a large bowl. Add the eggs, honey, coconut milk and crystallized ginger; whisk until smooth. Pour the filling into the pie crust and smooth the top with a rubber spatula.
Bake for 45-50 minutes or until a toothpick comes out clean from the center of the pie.
While the pie is baking, make the whipped cream. Place the whipping cream in a medium size mixing bowl along with the bourbon and vanilla. Give it a quick stir with a rubber scraper. If you have time, place the bowl with the cream mixture in the refrigerator for 10 minutes to chill–this ensures the whipped cream will come out consistent and smooth.
Using a hand mixer, start beating on medium speed for 1 minute. Then, turn the speed up to high and slowly add in the confectioner’s sugar–you don’t want to dump the sugar in all at once. Beat on high for 5 minutes until the cream forms soft peaks, but not stiff. Scrape down the sides of the bowl with the rubber scraper. Cover with plastic wrap and chill until you’re ready to serve the pie. The whipped cream will be good for up to three days.
Remove the pie from the oven and let cool in the pan on a wire rack for at least 2 hours.
Dollop the Bourbon Vanilla Whipped Cream onto the center of the pie. Smooth out to about 1-inch to the edge of the crust with the spatula. Cut with a serrated knife into 8-10 slices. Garnish with small sprigs of fresh rosemary, if desired.