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Carrot Cake Pie and Cream Cheese Frosting

lightly adapted from Crazy for Crust
Servings 10

Ingredients
  

Pie

  • 1 premade pie crust or your favorite recipe
  • 1/4 cup unsalted butter softened
  • 1 cup light brown sugar lightly packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon ground ginger
  • 1 cup shredded carrots
  • 1/2 cup shredded coconut unsweetened

Frosting

  • 1/4 cup white chocolate chips
  • 5 ounces cream cheese softened
  • 1 tablespoon butter softened
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners sugar

Instructions
 

Pie

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a 9-inch pie plate with the pie crust and refrigerate until ready to use (or take out a frozen deep dish pie crust and refrigerate until ready to use).
  • In the bowl of a stand mixer, cream the butter and brown sugar, beating until light and fluffy.
  • Beat in the egg and vanilla.
  • Add the dry ingredients and mix until just incorporated.
  • Remove bowl from mixer and fold in the carrots and coconut with a silicone spatula.
  • Spread mixture into the pie crust.
  • Place the pie plate on a cookie sheet and bake in the center of the oven for 35 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
  • Cool completely on a wire rack before frosting.

Frosting

  • In a large microwavable bowl, melt the white chocolate chips in the microwave, heating at 50% power for 30 second intervals, stirring in between.
  • Add the cream cheese and butter and beat until smooth.
  • Add the vanilla extract and confectioners sugar, beating until smooth again. If the consistency isn't right for you, you can add more confectioners sugar.
  • Smear the frosting over the entire surface of the pie, then pipe a decorative edge with a pastry bag fitted with a decorative tip.
  • Refrigerate leftovers for up to 2 days.