Golden Carrot Pie Recipe
Ingredients
| 1 unbaked 9-inch pastry shell | ||
| 2 cups sieved or pureed cooked carrots | ||
| 1 cup mild flavored honey, such as clover or orange | ||
| 3/4 cup undiluted evaporated milk | ||
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| 3 eggs, slightly beaten | ||
Directions
Chill pastry shell while you make filling.
Combine carrots, honey, milk, salt, and spices.
Stir in slightly beaten eggs, blend well, and pour into pastry shell.
Bake in 400°F oven 40 to 45 minutes, until knife inserted near edge of pie comes out clean.
Filling may be slightly quivery in center.
Cool on wire rack 30 minutes, then chill.
Top each serving with lightly whipped cream, sour cream or ice cream, if you wish.
Combine carrots, honey, milk, salt, and spices.
Stir in slightly beaten eggs, blend well, and pour into pastry shell.
Bake in 400°F oven 40 to 45 minutes, until knife inserted near edge of pie comes out clean.
Filling may be slightly quivery in center.
Cool on wire rack 30 minutes, then chill.
Top each serving with lightly whipped cream, sour cream or ice cream, if you wish.
Chef
