Carrot Pie Recipe

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Carrot Pie Ingredients

CARROT FILLING

2 cup pureed cooked carrots
1 1/2 cup evaporated milk
1/2 cup sugar
2 eggs
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 unbaked pie crust see below

PIE CRUST

2 cup all-purpose flour
1/2 tsp salt
1 cup vegetable shortening
1 ice water

A Recipe for
Carrot Pie

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This Recipe for Carrot Pie is one of thousands in the Recipes-to-go Dessert Cookbook.

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This is a recipe for Carrot Pie from the recipe cookbook of Recipes-to-go (Dessert)

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Carrot Pie recipe - a tasty recipe for you to add to your collection!
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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found.
Calvin Trillin

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Carrot Pie

No man is lonely while eating spaghetti--it requires so much attention.
Anonymous

Carrot Pie Directions

FILLING AND ASSEMBLY: Heat oven to 450 degrees. Mix all ingredients
together at medium speed of electric mixer, blending thoroughly. Pour
into pie shell and bake at 450 degrees for 5 minutes. Reduce heat to
325 degrees and continue cooking for 45 minutes, or until pie is set.
Let cool about 10 minutes before serving. PIECRUST: Mix flour and
salt together in a bowl. Cut vegetable shortening into flour until
mixture resembles course meal. Sprinkle with ice water, 1 tablespoon
at a time, mixing quickly with a fork after each spoonful. Add only
enough water so dough holds together and can be formed into a ball.
Divide dough into 2 equal portions and form each into a smooth ball,
handling as little as possible. Roll one portion out onto lightly
floured surface. Place rolled dough in a 9-inch pie plate; trim and
flute edges.

Serves: 8

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Carrot Pie Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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