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1
Make the filling: Crush the cardamom pods with the flat side of a chefs knife just to split.
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2
Melt 1 tablespoon butter in a small saucepan over medium heat; add the crushed cardamom.
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3
Cook until fragrant, about 3 minutes.
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4
Add the milk, cream, and ginger; bring to a simmer.
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5
Reduce heat to medium-low; cook 15 minutes.
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6
Remove from heat; let steep 30 minutes.
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7
Melt the remaining tablespoon butter in a large saute pan over medium heat.
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8
Add the carrots; cook, stirring occasionally, 2 minutes.
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9
Stir in the sugar and salt.
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10
Cover the pan; cook until the carrots are tender, about 8 minutes.
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11
Pour the steeped milk through a sieve into the pan with the carrots; discard the solids.
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12
Remove from heat; let cool slightly, about 5 minutes.
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13
Process the carrot mixture in a food processor until completely smooth; transfer to a bowl.
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14
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.
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15
Pour the warmed egg mixture into the remaining carrot mixture; whisk until thoroughly combined.
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16
Let cool.
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17
Make the pies: Preheat the oven to 375F.
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18
Lightly sprinkle the ground gingersnaps on a work surface to form a large circle about 18 inches in diameter.
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19
On the crumbs, roll out the pate brisee to 1/8 inch thick, turning occasionally to coat both sides.
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20
Cut out 8 5-inch rounds from the dough.
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21
Press the rounds into 8 4-inch pie plates; trim excess.
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22
With a fork, crimp the edges, and then prick the bottom of the dough all over.
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23
Refrigerate 30 minutes.
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24
Line each pie shell with parchment paper or foil, and fill with pie weights or dried beans.
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25
Bake until golden brown, about 30 minutes.
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26
Transfer to a wire rack.
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27
Remove the pie weights and parchment.
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28
Let the shells cool completely.
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29
Divide the filling among the shells.
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30
Bake until a cake tester comes out clean, 30 to 35 minutes.
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31
Serve the pies warm with whipped cream dusted with ground cardamom.
