Carrot Pie
This is a wonderful sweet pie, similar to a pumpkin pie but a little less locked in to the holiday season. Carrots are usually available year-round, likewise I think this custardy cinnamin-y summer-veggie (carrot) pie should be popular year-round, it is really good. (Be careful if you try to shortcut by cooking the carrots in a microwave, I didn't add enough water when I did that and the carrots shrunk and shredded instead of making a nice mash. The boiled carrot version was great but I forgot to take a picture. Will add one the next time I make it)
Ingredients
1 par-baked pie shell (9 inch)
¾ cup sugar (or a little less)
2c chopped carrots
2 eggs, whisked hard
1 tsp ground cinnamon
1 ¼ tsp vanilla extract
¾ cup milk
Directions
Preheat oven to 400F
Boil carrots in water until tender (about 10 min, or microwave in water until tender)
Drain water and mash carrots until smooth
In a medium bowl mix together the carrot puree, sugar, cinnamon, and vanilla. Fold in the eggs. Gently stir in the milk until smooth.
Pour the filling into the pie shell
Bake 10 min at 400F, then turn heat down to 350 (don’t open the oven). Bake for an additional 40-45 min at 350 or until firm.
