Miniature Carrot Pudding Pies—Modern Easter Dessert Idea!

/ Tuesday, April 8, 2014

For a festival gal like myself, my Easter routine is surprisingly simple but this year I'm aiming to host an egg decorating party with lots of champagne, glitter bar and these Miniature Carrot Pudding Pies—my (tasty) contribution to Freutcake today!

We've chatted before about my most favorite secret ingredient ever: Melted ice cream! It's magical in so many ways. Here, the melted ice cream takes the place of your custardy pudding base. Since ice cream is basically frozen custard (duh), it already has everything you need: milk, sugar, vanilla, eggs. This multipurpose item is what allowed me to keep this chic lil' recipe to my 5-ingredient cap. Huzzah to that!

To read more about these Mini Carrot Pudding Pies (or to just pop by one of my absolutely favorite blogs!) head over to Freutcake. You can snag the recipe there, below, OR  on my YouTube channel via a short how-to video—ice cream blooper, regretfully included! xox


2 (14-ounce) containers good-quality vanilla ice cream

1 pound carrots, peeled and shredded

1 (14-ounce) box refrigerated pie dough rolls (2 rolls)

3 tablespoons cornstarch

2 to 3 tablespoons unsalted butter

PANTRY STAPLE: Kosher salt

TOPPING IDEA: Sweetened, whipped cream

1. Heat the ice cream in a large saucepan over medium heat until melted. Stir in the carrots and bring to a simmer, stirring occasionally. Remove from the heat. Cover and refrigerate at least 1 hour.

2. Meanwhile, unroll the pie dough rolls and cut into 3-inch circles; collect and reroll scraps, cut out into more circles. Gently press dough circles into an ungreased 12-cup muffin pan; line each with parchment and fill with pie weights. Bake 12 to 14 minutes or until golden. Let cool in the pan slightly, then transfer to a wire rack to cool completely. Remove parchment and pie weights.

3. Pour the ice cream mixture into a clean saucepan through a fine-mesh sieve, pressing down on the carrot solids with a spatula to release all of the liquid; transfer 3 tablespoons liquid to a small bowl and whisk in the cornstarch and 1/4 teaspoon salt until smooth. Gradually whisk cornstarch mixture back into the saucepan with the remaining liquid and bring to a simmer over medium heat, stirring, until pudding coats the back of the spoon. Stir in the butter until melted.

4. Divide the pudding among the prepared tart shells. Transfer to a serving platter, press plastic wrap directly onto the surface of the pudding (to prevent a skin from forming), and refrigerate at least 3 hours or until cold and firm. Top with whipped cream, if desired!

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