Preheat your oven to 350°F (175°C). Prepare the pie crust in a 9-inch pie dish and refrigerate.

In a saucepan, bring 2 cups of water to a boil, then add 2 cups of chopped carrots. Boil until tender, about 15 minutes.

Drain the carrots and allow them to cool slightly. Transfer to a blender and puree until smooth.

In a mixing bowl, whisk together 3 eggs, 1 cup of heavy cream, a pinch of salt, and 1/3 cup of sugar until slightly frothy.

Gradually add the warm carrot puree to the egg mixture while whisking gently to prevent scrambling.

Pour the carrot custard into the prepared pie crust, ensuring it fills to the rim without overflowing.

Bake in the preheated oven for 45 to 50 minutes until edges are set and center is slightly jiggly.

Cool at room temperature for at least 1 hour before serving. Garnish with fresh whipped cream.