Carrot Pie (Recipe)

[Guest guest]

Carrot Pie

 

Servings (8 servings).

 

1 (9 inch) unbaked pie shell

3/4 cup sugar

2 cups chopped carrots

2 eggs

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

3/4 cup milk

 

 

Directions

1 Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust

into the bottom and up the sides of a 9 inch pie plate.

 

 

2 Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove

from the oven, and set aside. Place carrots in a saucepan with enough

water to cover. Bring to a boil, and cook until tender, about 10

minutes. Drain water, and mash carrots until smooth using a food

processor, or potato ricer.

 

 

3 In a medium bowl, mix together the carrot puree, sugar and eggs. Mix

in the cinnamon and vanilla. Gradually stir in the milk. Pour the

mixture into the partially baked pie shell.

 

 

4 Bake for 10 minutes in the preheated oven, then reduce heat to 350

degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at

the lower temperature, or until firm. Can be served with dinner, or as a

dessert.

 

Lori