Thursday, October 16, 2008


~ Old Shaw Farm

1 1/4 lb carrots
3/4 c. sugar
1 c. milk
3/4 t. cinnamon
1/2 t. ground ginger
1/4 t. nutmeg
1/8 t. ground cloves
3 eggs
1 or 2 unbaked 9-inch pie shells

Slice carrots and steam until very tender. Preheat oven to 425 degrees. Puree carrots in blender or food processor until very smooth. Add all remaining ingredients and blend until evenly mixed. Pour into pie shell.

Bake 15 minutes, then turn the oven down to 350 degrees and bake 45 minutes longer, or until set. Cool completely before slicing.

Notes: This tastes very similar to pumpkin pie, not an overwhelming carrot flavor. We first tried it when Silas, six years old at the time, asked if he could make one. He used a store-bought crust that time, but now just makes his own.  

1 comment:

My Penny Pile... said...

I was just going to make this and I'm short on carrots! I'm really exited to try a carrot pie, I'm not sure why... But it sound yummy. All your recipes look pretty good here.