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Carrot Pie, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Saturday July 17, 2010. But it is better here!

Delicious pies cooling, 2 pumpkin in the back, carrot pie front left and chocolate cream on the right.  

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.

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, for this pie, 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, the spice selection is the key to the great flavor. This carrot pie 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.

As always, thanks so much for taking a moment to stop and say hello.
I appreciate your time and your comments!

This post is shared with:

full plate Thursday @ Miz Helen's Country Cottage
It's a keeper Thursday @ It's a Keeper
Recipe Swap Thursday @ Prairie Story
Foodie Friday @ designs by gollum
sweets for a saturday @ sweet as sugar cookies
fat camp friday @ Mangoes and Chutney

key words:  carrots, dessert, pie, recipe rewind

16 comments

  1. As the actual title escaped me since I never had it just looking at the richness in color makes me want a huge piece right now! lovely looking pie!

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  2. This is a great idea! All those recipes I posted before I even had a single reader!

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  3. this is so different,, its like a sweet potato or squash or pumpkin pie isn't it but trying to think what it would taste like is escaping me.Carrots have a light taste ,,mmm, i'll have to try it to see.

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  4. Well....I never! But I'm gonna. It sounds really good. Either I'm going to make it or I'll wait til Laurie makes it and go there and try it.

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  5. Carrot cake is delicious so there's no reason to think carrot pie wouldn't be. I've never heard of it before, interesting!

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  6. That is so true. In the beginning, we are fortunate to have a handful of readers. I think it is great to do a recipe rewind because I never had the benefit of this carrot pie recipe. I would totally make this!

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  7. I'm going to try it. I am totally intrigued.

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  8. That looks great! I make a wonderful carrot souffle which is similar to this, so I will have to try this! (I'm not a huge carrot fan but tolerate them when there's enough sugar! ha!)

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  9. I can't wait for my carrots to grow, because I'm going to give this a try.

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  10. wow....this sounds n looks so tempting...very very yum...
    first time here...gorgeous space you have...love your presentation..excellent clicks..
    Am your happy follower now..;)
    do stop by mine sometime..
    Tasty Appetite
    Event: Letz Relishh Ice Creams

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  11. Carrot pie sounds delicious! Are you having a pie party? Would love to be your guest and have a slice of each pie! :)

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  12. How interesting! I've never heard of it either. I'm going to save this one! Thanks!

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  13. Hi Melynda,
    What a great recipe. I have never had a carrot pie, but it sure does look delicious. I might have to make this recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

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  14. I saw (and commented) your original post. Have I made the carrot pie yet. Why no. Thanks for the reminder.

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  15. You said it great "in the beginning, no readers but still great recipes"! Love that! Thanks for linking this to Fat Camp Friday, hope to see you next week!

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  16. What a great idea! Carrots are so good for you and they are delicious in baking. I host a weekly link-up event called Slightly Indulgent Tuesday - though my blog is gluten-free and refined sugar-free the recipes shared there don't have to be. They should just be healthier in some way. I'd love to have you join us!

    Hugs,
    Amy

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