Simple Dessert Recipes:
This is one of my favorite simple dessert recipes.
It couldn't be quicker or easier, since it has no pie crust. It uses just a few ingredients, mixes up quickly, and always turns out!
A warm piece of Carob Pie is a decadent treat - especially with a scoop of vanilla ice cream or a squirt of whipped cream! It also tastes good cold.
What is carob?
- It's a legume: the fruit of the "locust bean" tree.
- Carob powder is made by grinding the pods of the tree.
- It doesn't contain caffeine.
- It's high in fiber, and contains vitamins A, B, B2, B3, and D.
Carob vs. Chocolate
What is the difference between carob and chocolate? Don't even ask this question! Carob and chocolate are two completely different things!
If you are expecting carob to taste like chocolate, you will be disappointed. Carob is not a chocolate substitute. It is carob, and it tastes great - as long as you are not expecting it to taste like chocolate!
(But since I did raise the question, I will say that carob powder is not nearly as bitter as cocoa powder, which means that you need much less sweetener added to it, which is a good thing!)
Check that you have these staples at home
- in the cupboard
- carob powder
- liquid honey
- in the fridge or freezer
Get out your equipment
- a food processor or heavy-duty blender
- a pie plate (I prefer glass)
- a spatula
- Nice to have but not necessary
- a silicone brush for greasing the pie plate
Preheat oven to 350F/175C.
3/4 cup/175 mL carob powder
1/2 cup/125 mL liquid honey
1/2 cup/125 mL butter, softened
1 tsp/5 mL vanilla
Grease a pie plate.
Put all ingredients into the food processor fitted with a blade.
Blend until smooth.
Pour into the pie plate.
Use a spatula to get every drop.
Bake for 20-25 minutes, or until the center of the pie no longer looks wet.
Serve warm, or refrigerate to eat later.
- Use maple syrup instead of honey.
Ideas for making this recipe your own
- Top the pie with whipped cream, or a scoop of vanilla ice cream. Or get really fancy and add additional toppings, like berries, or nuts, or colored sprinkles or shaved chocolate curls.
- I save the foil wrappers from butter and store them in the fridge. When I need to grease a pie plate or pan, for this recipe or other simple dessert recipes, I take out a foil wrapper and let it warm to room temperature. There's usually just enough butter left on the wrapper to grease one pan.
- When the center of the pie no longer looks wet, it is done.
- If your honey has solidified, put it in a glass jar and gently heat the jar in a pot of water on the stove. The honey will quickly become liquid.
- To soften butter, leave it at room temperature for an hour or so. If you need it softened faster than that, soften it in the microwave on low power. You can also cut the butter into cubes and warm the cubes in the top of a double boiler. Watch them closely though. You don't want to melt the butter - just soften it!
If you enjoy this recipe, you may also like these other simple dessert recipes: