Great Great Grandma Andrews Carrot Pie Recipes

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GREAT GREAT GRANDMA ANDREW'S CARROT PIE



Great Great Grandma Andrew's Carrot Pie image

This is an old family recipe brought from England by my great great grandmother Eliza Griffin Andrews. You can make this all year long since carrots are in grocery stores and are inexpensive. In olden days people made this pie as a replacement for: sweet potato, squash and pumpkin because carrots matured earlier than the other...

Provided by Colleen Sowa

Categories     Pies

Time 1h20m

Number Of Ingredients 8

8 large carrots (cooked and pureed)
3 large eggs (beaten well)
2 1/4 c milk
1/2 tsp salt
1/2 tsp each: ground allspice, ground cloves, ground ginger, ground nutmeg
1 1/2 Tbsp ground cinnamon (or to taste)
1 1/2 c brown sugar, firmly packed
PIE CRUST

Steps:

  • 1. Combine carrots, eggs, milk, brown sugar and seasonings in mixer bowl. Beat 3 minutes. Pour into pie shell. Bake at 450 degrees for 15 minutes. Reduce temperature to 325 degrees. Bake for 35 more minutes. It is done when a clean, dry knife inserted in center comes out clean.
  • 2. This is similar to a pumpkin pie... but not quite. *** Cover the edges of the pie crust with aluminum foil, this helps prevent the crust from getting too dark.

GREAT GRANDMA'S CARROT PECAN PIE



Great Grandma's Carrot Pecan Pie image

Yum! This is not your average pecan pie. It's a cross between a carrot cake and a pecan pie. It's a match made in pie heaven! The crunchy brown sugar and not topping is the perfect touch. It tastes like fall with every bite.

Provided by Colleen Sowa

Categories     Pies

Time 1h20m

Number Of Ingredients 11

1 prepared pie crust
8 large carrots, cooked and pureed
3 large eggs, beaten well
1/2 tsp each: ground cloves, ground allspice, ground ginger, ground nutmeg
1 1/2 Tbsp ground cinnamon
1/2 c brown sugar, firmly packed
1 can(s) (14-ounces) sweetened condensed milk
PECAN TOPPING
3/4 c brown sugar, firmly packed
1/3 c butter, softened
1 1/3 c pecans

Steps:

  • 1. Combine carrots, brown sugar, sweetened condensed milk, eggs, spices. Beat for 3 minutes.
  • 2. Pour into prepared pie crust.
  • 3. Mix brown sugar, butter, and pecans. Sprinkle on top of pie.
  • 4. Bake 25 minutes, 375 degrees while covered with tin foil. Remove tin foil and bake 20-25 minutes.
  • 5. It is done when a knife inserted in the center comes out clean.

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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