Carrot Pie

25m
Prep Time
60m
Cook Time
1h 25m
Ready In

Recipe: #11875

January 15, 2014



"A sweet pie, but could be used as a side dish to turkey or chicken."

Original is 7 servings

Nutritional

  • Serving Size: 1 (118.3 g)
  • Calories 164
  • Total Fat - 3 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 72.8 mg
  • Sodium - 88.5 mg
  • Total Carbohydrate - 31.2 g
  • Dietary Fiber - 1.5 g
  • Sugars - 28.7 g
  • Protein - 3.8 g
  • Calcium - 64.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 400 degrees F.

Step 2

Bake pie shell for 3 to 5 minutes; remove from the oven and set aside.

Step 3

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and puree carrots in a food processor.

Step 4

In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon, nutmeg and vanilla. Gradually stir in the milk.

Step 5

Pour the mixture into the partially baked pie shell. Bake for 10 minutes in the preheated oven and then reduce heat to 350 degrees F. Bake for an additional 40 to 45 minutes at the lower temperature, or until firm.

Step 6

Cool slightly on wire rack before cutting.

Tips


No special items needed.

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