Description
Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It’s a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!).
Ingredients
- 1 (9 inch) unbaked pie shell
- ¾ cup sugar
- 2 cups chopped carrots
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¾ cup milk
Instructions
- 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.
- 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.
- 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.
- 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. Cool completely before serving.
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 3 hrs 25 mins
Servings: 8