Carrot Ice Cream Pie Recipes

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CARROT PIE



Carrot Pie image

Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!).

Provided by Laura

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h25m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie shell
¾ cup sugar
2 cups chopped carrots
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
  • Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
  • In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 33.7 g, Cholesterol 48.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 166.9 mg, Sugar 21.6 g

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