Cinnamon-Carrot Pie
photo by Mabel D.
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 473.18 ml carrots, cooked and mashed
- 340.19 g can whole evaporated milk (not skim or fat-free)
- 236.59 ml sugar
- 2 eggs, beaten
- 2.46 ml salt
- 1.23 ml ground ginger
- 9.85 ml cinnamon
- 10 inch unbaked pie shells
directions
- Preheat oven to 400 degrees.
- Combine first seven ingredients in a medium mixing bowl; beat for two minutes.
- Pour into unbaked pie crust.
- Bake for 15 minutes.
- lower heat to 350 degrees and bake 45 minutes longer or until the filling is set.
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Reviews
-
Really, really tasty! My whole family at this up and raved about it. If you are fan of pumpkin or sweet potato pie - this is your kind of pie. The only thing I might do differently next time is puree my carrots to make them 100% smooth but that's such a minor thing. The directions and ingredients are perfect and the pie is wonderfully tasty - and a great way to use up an abundance of carrots! Thanks for sharing Raquel.
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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