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Carrot Pie

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Carrot (custard) Pie
Carrot Pie

I can just about hear what you might be thinking; Carrot Pie, oh come on now. But hear me out and I will tell you why I tried this pie, and I was so glad I did. Many years ago Family Circle magazine ran a series called The best of the best. Readers were invited to submit recipes for this feature, that series ran for the longest time. There are a lot of great cooks out there, and many wonderful recipes were sent in. The magazine staff would make up the recipes and the best of the best would be showcased in that month's article. The first article was apple pie. When that was published the invitation was for chocolate cake and then ribs and more was to follow. One month Carrot pie was the best of the best.

Now I had never heard of carrot pie, carrot cake yes, but carrot pie no. So the whole best of the best was lost on me, however I had been following the series and had baked the apple pie and the chocolate cake. These were and still are the best and I use those recipes to this day.  Only because I had made the other best of the best, was I even willing to try this pie. I will tell you this, the spice selection is the key to the great flavor. This is not a substitute for pumpkin pie or sweet potato pie, no indeed, this is carrot pie and it is delicious. And what a great way to eat your carrots! This looks like a lot of steps, but this is multi-tasking at it's finest. You must try this pie, how else will you get your carrots?

Carrot Pie
a part of the Family Circle "best of the best" series
makes 1 9" pie, serves 8-10

1 pound carrots, peeled, sliced and cooked - about 2 1/2 cups
1 3/4 c milk - I prefer a large can of evaporated milk and fresh milk to equal the requested amount.
1/2 c sugar
1 egg
1 t salt
1/2 t each cinnamon, ginger and nutmeg
1 9 inch pie shell - recipe follows or use your own favorite, assemble the crust while carrots cook

























 Cook in plain water until tender, drain well. While carrots are cooking you can make the pie crust.

1 9" Pie crust
1 1/4 c flour
1/4 t salt
1 1/2 t sugar
6 T butter
2 ice cubes and 1/3 c water in a cup

Combine all ingredients except water, cutting in with a pastry blender (or 2 butter knives) until mixture resembles coarse cornmeal. Using a teaspoon, dribble ice water over the flour mixture and toss together with a fork. Continue dribbling water and tossing together until mixture begins clinging together, taking care not to use any more water than is necessary. Roll out, ease into your 9 inch pie pan and proceed with pie instructions. 










To finish the pie, in blender cup, combine the cooked and drained carrots along with the milk, buzz to combine. This will completely cool the carrots, add the remaining ingredients and continue to process until smooth. Pour into pie shell.











Bake 450 degrees 15 minutes, reduce heat to 300 degrees, continue baking 45-50 minutes, or until done.

Let cool, serve with whipped cream and a fresh dusting of nutmeg.

Enjoy!

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2 comments

  1. You are truly a woman after my own heart! I love carrots so much and have eaten them in all kinds of ways but never in a pie. As soon as things cool down so I can bake again, I'm making this baby.

    ReplyDelete
  2. Thanks! I really enjoy this pie, had some for breakfast :) You will not be sorry, it is a great combination of spice and creamy custard. Of course I have to have some whip cream!

    ReplyDelete

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