Recipe information
Yield
Makes eight 4-inch pies
Ingredients
Preparation
Step 1
Make the filling: Crush the cardamom pods with the flat side of a chef’s knife just to split. Melt 1 tablespoon butter in a small saucepan over medium heat; add the crushed cardamom. Cook until fragrant, about 3 minutes. Add the milk, cream, and ginger; bring to a simmer. Reduce heat to medium-low; cook 15 minutes. Remove from heat; let steep 30 minutes.
Step 2
Melt the remaining tablespoon butter in a large sauté pan over medium heat. Add the carrots; cook, stirring occasionally, 2 minutes. Stir in the sugar and salt. Cover the pan; cook until the carrots are tender, about 8 minutes. Pour the steeped milk through a sieve into the pan with the carrots; discard the solids. Remove from heat; let cool slightly, about 5 minutes. Process the carrot mixture in a food processor until completely smooth; transfer to a bowl.
Step 3
Temper the beaten eggs by whisking in up to 3/4 cup carrot mixture, 1/4 cup at a time, until the eggs are warm to the touch. Pour the warmed egg mixture into the remaining carrot mixture; whisk until thoroughly combined. Let cool.
Step 4
Make the pies: Preheat the oven to 375°F. Lightly sprinkle the ground gingersnaps on a work surface to form a large circle about 18 inches in diameter. On the crumbs, roll out the pâte brisée to 1/8 inch thick, turning occasionally to coat both sides.
Step 5
Cut out 8 5-inch rounds from the dough. Press the rounds into 8 4-inch pie plates; trim excess. With a fork, crimp the edges, and then prick the bottom of the dough all over. Refrigerate 30 minutes.
Step 6
Line each pie shell with parchment paper or foil, and fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove the pie weights and parchment. Let the shells cool completely.
Step 7
Divide the filling among the shells. Bake until a cake tester comes out clean, 30 to 35 minutes. Serve the pies warm with whipped cream dusted with ground cardamom.
