Carrot Pie. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

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..........

Carrot Pie

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 the 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 the 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 the 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 the 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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