Carrot Pie!

Filling and assembly:

1. Heat oven to 450 degrees F.
2. Mix all ingredients together at medium speed of electric mixer, blending thoroughly.
3. Pour into pie shell and bake at 450 degrees F for 5 minutes.
4. Reduce heat to 325 degrees F and continue cooking for 45 minutes, or until pie is set.
5. Let cool about 10 minutes before serving.
  • 2 cups pureed cooked carrots
  • 1 1/2 cup evaporated milk
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 unbaked pie crust (see below)
Pie Crust:

1. Mix flour and salt together in a bowl.
2. Cut vegetable shortening into flour until mixture resembles course meal.
3. Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful.
4. Add only enough water so dough holds together and can be formed into a ball.
5. Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible.
6. Roll one portion out onto lightly floured surface.
7. Place rolled dough in a 9-inch pie place; trim and flute edges.
  • 2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 cup vegetable shortening
  • ice water
Makes one 9-inch, 3-layer cake, 12 to 16 servings.

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