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
Melt the remaining tablespoon butter in a large
saute 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.
Temper the beaten eggs by whisking in up to ƒ
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.
Make the pies: Preheat the oven to 375F. 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 pate brisee to 1/8 inch
thick, turning occasionally to coat both sides.
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.
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.
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