Old Fashioned Carrot Pie Recipes

CARROT PIE

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.

GREAT GREAT GRANDMA ANDREW'S CARROT PIE

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.

OLD FASHIONED CARROT PIE

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.