Friday, March 26, 2010

Friday is PIE DAY!

Using traditionally savory ingredients in a sweet dish always throws people for a loop.  "Carrot pie? really?like a pot pie, right?"  Nope-like a pie with sugar and eggs and milk.  It seemed like an appropriate pie to bake during the lead-up to Easter celebrations.  This would be perfect for your Easter brunch, or any springtime fete. 

Carrot Pie

1 9 " unbaked pie crust
1 1/2 cup cooked and pureed carrots
1 1/2 cup evaporated milk
3 eggs
1/2 cup sugar
1/2 t vanilla
1/2 t cinnamon
1/4 t nutmeg

-combine all ingredients in a large bowl and blend well
-pour into prepared pie crust
-bake at 350 degrees for 40-45 minutes, until filling is set and crust is browned

The color in this pie is amazing.  The spices and vanilla in the custard combine with the sweetness of the carrots to create a unique and tasty pie.  It has been sometime since I've made a carrot pie, and after tasting this one, I'm not sure why that is.  This will definitely be added to our regular rotation.


  1. That was my first thought- carrot pie?! But really when I think about sounds delicious! Thanks for sharing this fun recipe!

  2. Yeah-people LOVE carrot cake, right?
    So why not carrot pie.

  3. Ooh, this is so interesting! Does it taste similar to carrot cake? From your first photo, I thought of pumpkin pie, but I'm guessing it doesn't taste like pumpkin pie.