Old Fashioned Carrot 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

CARROT PIE



Carrot Pie image

If you like pumpkin pie you're going to love this carrot pie. Sweet, creamy, perfectly spiced and it's easier to make!

Provided by Amanda

Categories     Desserts

Time 1h30m

Number Of Ingredients 13

pre-baked and cooled 9" pie crust
1 1/2 pound carrots
2 tablespoon butter (softened)
1/2 cup sugar
1/2 cup brown sugar (packed)
2 large eggs
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon vanilla
3/4 cup half and half
1 tablespoon flour

Steps:

  • Peel and chop carrots.
  • Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
  • Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
  • Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
  • I use my food processor. After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
  • Pour mixture into prebaked & cooled 9" pie crust.
  • Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
  • Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy :)

HONEY CARROT PIE



Honey Carrot Pie image

An awesome alternative to pumpkin pie, tastes exactly the same and no one would ever know!

Provided by MSKYEWOLF

Categories     Desserts     Pies

Time 1h10m

Yield 8

Number Of Ingredients 11

4 cups sliced carrots
2 eggs
1 cup evaporated milk
¾ cup packed brown sugar
2 tablespoons honey
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 single pie crust

Steps:

  • Bring a large pot of water to a boil. Cook carrots in the boiling water until very tender, about 15 minutes. Drain and transfer to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until very smooth. Set aside to cool.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat eggs in a large bowl. Add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. Fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.
  • Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 44.6 g, Cholesterol 55.6 mg, Fat 11.3 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 363.6 mg, Sugar 30.7 g

GOOD OLD MEAT PIE



Good Old Meat Pie image

A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!

Provided by Dan Poplawski

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 recipe pastry for a 9 inch single crust pie
3 tablespoons margarine
½ cup chopped onion
1 potato, diced
⅓ cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
1 ¼ cups beef broth
1 carrot, chopped
1 cup frozen green peas
2 cups cubed cooked or leftover beef

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
  • Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
  • Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g

OLD FASHIONED CARROT PIE



OLD FASHIONED CARROT PIE image

If you like pumpkin pie, you will love this. I have been making this for several years now. A 100 year old friend of mine gave me this recipe.

Provided by Peggi Anne Tebben @cookiequeen

Categories     Pies

Number Of Ingredients 10

- https://www.justapinch.com/recipe/flaky-pie-crust-by-peggi-anne-tebben-cookiequeen
- 1 3/4 cups pureed cooked carrots
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- pinch ground cloves
- 2 beaten eggs
- 1 cup evaporated milk
- 1/2 cup water

Steps:

  • The pie crust recipe makes 3 single crusts. Freeze 2 of them & use 1 single crust for this in a 9" pie plate & flute edges.
  • Place the carrot puree in a food processor, blend in the sugar, syrup & spices.
  • Whip in the eggs, milk & water. Stir until smooth.
  • Pour into the pie shell, bake in a preheated 450° oven for 10 minutes.
  • Reduce the temperature to 300° and continue to bake for 45 minutes or until an inserted knife comes out clean.
  • Remove from the oven, cool before serving. Serve with whipped cream.

OLD-FASHIONED CARROT CAKE



Old-Fashioned Carrot Cake image

I got this recipe from a magazine and the picture looked so good that i had to share it with you. It's a pleasently moist cake that's dotted with sweet carrots and a hint of cinnamon. The fluffly buttery frosting is scrumtious with chopped walnuts stirred in!! ONE PIECE IS NEVER ENOUGH!!

Provided by OveGlove

Categories     Dessert

Time 50m

Yield 1 frosted cake, 12 serving(s)

Number Of Ingredients 17

4 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 -3 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
1/2 cup butter or 1/2 cup margarine, softened
3 ounces cream cheese, softened
3 3/4 cups confectioners' sugar
1 teaspoon vanilla
2 -3 tablespoons milk
1 cup chopped walnuts
carrot curls or more walnuts, for garnishing (optional)

Steps:

  • CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
  • Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
  • Stir in carrots.
  • Pour into two greased and floured 9 inch round baking pans.
  • Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks.
  • FROSTING: Cream butter and cream cheese in a mixing bowl.
  • Gradually beat in confectioner's sugar and vanilla.
  • Add enough milk to achieve desired spreading consistency.
  • Stir in walnuts.
  • Spread frosting between layers and over tops and sides of cake.
  • Garnish with carrots and walnuts if desired.
  • Refridgerate left overs.

Nutrition Facts : Calories 784, Fat 45.8, SaturatedFat 11.2, Cholesterol 99, Sodium 297.4, Carbohydrate 90.6, Fiber 1.9, Sugar 71.4, Protein 6.6

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