Carrot Pie
Recipe: #11875
January 15, 2014
Categories: Desserts, Side Dishes, Carrot, Oven Bake, Vegetarian Refrigerated Dough, Spices, Pies, more
"A sweet pie, but could be used as a side dish to turkey or chicken."
Ingredients
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.