Carrot Pie
Mom's recipe
- pre-baked and cooled 9" pie crust
- 2 cups pureed carrots (~1 1/2 lbs uncooked carrots)
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup milk (or less)
- 2 tablespoons flour
Peel and chop carrots.
Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
Pour mixture into pre-baked & cooled 9" pie crust.
Bake at 450° for 15 minutes, then turn down to 350° and bake for additional 30 minutes until pie is set and toothpick inserted in center comes out clean.
Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream.