If you never tried a carrot pie, then you have been missing out on something extraordinary. My Best Carrot Pie recipe is on the order of a creamy pumpkin pie only with a lighter texture. Trust me, dear readers, no one will be able to refuse to eat their veggies when you serve this.
This is especially nice to make when those bags of carrots in the crisper are starting to get old. All you do is clean and then cook and throw everything in your food processor or blender to combine before turning into your favorite unbaked pie crust. This carrot pie is a tasty way to salvage them.
If you haven’t tried my oil pie crust, I really hope you will. Honestly, this particular recipe for crust always turns out so fear not! You have my promise. The oil pie crust is the only one I make these days for dessert pies, pot pie crusts, and even crusts for quiche. It is so flaky and you never have to worry about overworking the dough that can turn your crust tough. Believe me, but I have made plenty of those before finding this treasure of a recipe. Besides, baking with canola oil or olive oil (for pot pie or quiche versions) is healthier than shortening.
Do try this delicious pie for your weekend splurge. Once you taste it, you will be so glad you did!
My Best Carrot Pie
1 lb. of fresh cooked, drained carrots
1/2 cup of sugar
1 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1-3/4 cups of milk
unbaked 9″ pie shell
Clean your carrots before cooking them until softened. Drain.
Now combine everything into your food processor or blender and whip until smooth.
Pour into your unbaked and greased 9-inch pie shell.
Bake at 450 degrees for 10 minutes. Then lower the oven to 300 degrees for 50 more minutes or until a toothpick inserted comes out clean.