By CSA Farm Box member, Stephanie Kizer. Makes for a great holiday dessert!
Extra Thoughts: Not to be confused with carrot cake, this tastes similar to pumpkin pie! Depending on how you want the texture, we prefer a smoother consistency of pureed carrot to resemble pie filling.
Food Prep: A healthier option, replace 2/3 cup sugar for 1/2 cup of honey. Serves 8
Ingredients:
- 1 (9-inch) unbaked pie shell
- 2/3 cup sugar or 1/2 cup honey
- 2 cups chopped carrots
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup of milk
Instructions
1. Preheat the oven to 400 degrees Fahrenheit. Press the pie crust into the bottom and up the sides of a 9-inch pie plate. Poke a few fork holes into the bottom of the crust to keep the shell from shrinking.
2. Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside.
3. 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.
4. Combine carrot puree, sugar or honey, and eggs together in a medium bowl; mix in cinnamon and vanilla. Gradually stir in the milk. Pour mixture into the partially baked pie shell.
5. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees Fahrenheit. Continue to bake the pie until filling is firm, about 40 to 45 minutes. Cool completely before serving.
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