
Carrot Cake Pie with Cream Cheese Whip Topping
Why choose between carrot cake and pie when you can have the best of both worlds? This Carrot Cake Pie with Cream Cheese Whipped Topping combines the warmth of spices, the sweetness of California raisins and the crunch of nuts. The pie’s flaky crust envelops a luscious filling of green apples, shredded carrots and a medley of spices including cinnamon, nutmeg and cloves. What sets this dessert apart is the decadent cream cheese topping, a velvety crown that enhances the flavors inside.
Featuring: California Raisins.
Ingredients
Crust: | ||
240 g | all-purpose flour | |
1 tsp | salt | |
205 g | Crisco® | |
120 ml | ice water | |
Pie filling: | ||
312 g | dark corn syrup | |
3 | Eggs, whole | |
1 tbsp | vanilla extract | |
150 g | granulated sugar | |
2 tbsp | all-purpose flour | |
1/2 tsp | cinnamon | |
1 tsp | nutmeg, freshly ground | |
1/4 tsp | cloves, freshly ground | |
113 g | butter, salted | |
60 g | chopped walnuts | |
60 g | slivered almonds | |
65 g | chopped pecans | |
165 g | California raisins | |
75 g | green apple, peeled, cored, medium dice | |
55 g | carrots, peeled and shredded | |
226 g | cream cheese, room temperature | |
240 ml | whipping cream, chilled | |
60 g | powdered sugar | |
1 tbsp | vanilla extract | |