Carrot Pie: Yes, I’m Serious
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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.
You've heard of carrot cake. But have you ever had carrot pie? It's AMAZING.
- 2 cups grated carrots
- 3 Tbsps. butter
- 1 cup sugar
- 3 eggs
- 1 cup milk
- dash of salt
- 1 9" unbaked pie shell
1. Fry the grated carrots in the butter until tender, then set aside to cool.
2. In a large mixing bowl, beat the sugar and eggs well, then add the milk and salt. Mix again.
3. Add the cooled carrots to the mixing bowl, stir.
4. Pour mixture into an unbaked pie crust.
5. Bake at 400 for 10 minutes, then reduce heat to 325 and bake another 50 minutes.
Spending more time in the kitchen today? How about you try these other favorite recipes of mine?
Old Fashioned Fruit Cocktail Cake
8 thoughts on “Carrot Pie: Yes, I’m Serious”
oh my, so yummy! This is going in my regular rotation. When I told my husband I was making carrot pie, he wasn’t convinced he would like it. But he loves it!
I definitely have to try this, but you’ve got me thinking. Kohlrabi pie. Parsnip pie. Red beet pie!
Since I found your recipe about three months ago I have made it four times, including for a brunch and an impromptu birthday “cake”. I make mine with a pretzel crust and add some pumpkin pie type spices. I’m not sure if I’m allowed to post an Instagram link here, but if this works you can see that purple carrots make a gorgeous carrot pie. Thank you for the inspiration!! https://www.instagram.com/p/BMeQzspDR1J/?taken-by=favoritedayliving
I made carrot pie way back in 7th grade for a class project in… my history class! This was many, many moons ago and I don’t recall how I made it, but it tasted just like a pumpkin or sweet potato pie. It was delicious! I will have to try your recipe sometime!
I found this recipe as #cheetodust began to settle around me. I shall return after the tasting this afternoon. In the meantime, it smells wicked delicious. Happy Thanksgiving to you and yours, Amy. =)
Do you have to cook the carrots before putting them in the pie or can you just use them raw?
I’m not sure about that! Did you end up trying it that way? How did it turn out?
Finally found a recipe for Carrot pie. I grew up eating this and absolutely loved it. Mom didn’t use written recipes. she just knew how to make it. Your are right. It was amazing. I have tried but have never been able to make it like she did.. I’ll ltry your recipe. I’m so glad some one else knew about this and how good it is.
Mom used a double crust pie. the carrots where crystallized….soft yet crispy.
I’ll try this. Thank you.