Carrot pie? What the what?
I know. You’re thinking I’m nuts for suggesting you take something as amazing as pie and make it with carrots. I mean, most people make Strawberry Rhubarb pie or French Apple Pie or even Crustless Pumpkin Pie, right? And while those are good…you guys, you just have to try carrot pie.
Make this carrot pie just once and take a lil’ bite. You will discover that it is a-m-a-z-i-n-g.
It has to be amazing. It’s an ol’ family recipe.
I really want to give you some idea of what this tastes like—it’s sweet, sorta kinda custardy but not really. In all honesty, carrot pie is its own lil’ thang.
So what you’re going to have to do is trust me. Trust me that it’s delicious and deserving of your time and your mouth.
You can trust a farm(ish) girl, right?
Good. Now go make this.
Ingredients for Carrot Pie
2 cups of grated carrots
3 Tbsp butter
1 cup sugar
1 cup milk
dash of salt
unbaked single pie crust for 9 or 10″ pie plate
How to make Carrot Pie
Fry the grated carrots in the butter until tender, then set aside to cool.
Beat the sugar and eggs well, then add the milk and salt. Mix again.
Then add the cooled carrots.
Pour mixture into an unbaked pie crust.
Bake at 400 for 10 minutes, then reduce heat to 325 and cook another 50 minutes.
Take out of the oven, let it cool a bit, then devour.
Go ahead. You don’t have to be polite. No one is watching. And I won’t tell a soul.
Oh. And after you eat it, leave me a comment to tell me how a-m-a-z-i-n-g you thought it was.
I promise not to say I told you so.
Spending more time in the kitchen today? How about you try these other favorite recipes of mine?