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?
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 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
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.
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