Carrot Custard Pie

Photo from: Grandmaskitcen.com

This is a recipe that I am going to be serving for our family Thanksgiving.  It is a wonderful twist on Pumpkin Pie.  I tested it on the girls I work with and some were afraid to try it, but once they did they loved it! 

Carrot Custard Pie

1/4 cup granulated sugar
3 tablespoons butter, softened
2 tablespoons all-purpose flour
3 large eggs
1 1/4 cups grated carrots
1 1/4 cups evaporated milk
1/4 teaspoon ground cinnamon
1 (9-inch) unbaked pie shell

1Preheat the oven to 425ºF. 2Combine granulated sugar and butter in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy. Stir in the flour. Add the eggs one at a time, beating well after each addition. 3Add the carrots, evaporated milk and cinnamon to the granulated sugar mixture and mix well. 4Spoon carrot mixture into the pie shell. Cover edge of pie shell with foil. 5Bake for 15 minutes. Remove foil. Bake at 350ºF until set, about 25 to 30 minutes. Let pie cool completely on a wire rack. Refrigerate any remaining pie.

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