Carrot Pie

I told you I was going to make this pie! I found the recipe on Melynda's food blog, Mom's Sunday Cafe, during a recent Taste & Create event. I knew I had to try it, and now my parents are visiting, and the time is right!


This is a wonderful pie, spiced like pumpkin pie. Yum. We served ours with whipped cream. My 8-year-old boy said, "I love how smooth the pie is, just like whipped cream!" We all enjoyed it, and I will definitely be making this again!


Carrot Pie
from Mom's Sunday Cafe, originally a part of the Family Circle "best of the best" series makes 1 9" pie, serves 8-10

1 pound carrots, peeled, sliced and cooked - about 2 1/2 cups
1 3/4 c milk - Melynda prefers a large can of evaporated milk and fresh milk to equal the requested amount, and that's what I did too.
1/2 c sugar
1 egg
1 t salt
1/2 t each cinnamon, ginger and nutmeg

1 9 inch pie shell - recipe follows or use your own favorite, assemble the crust while carrots cook
Cook in plain water until tender, drain well. While carrots are cooking you can make the pie crust.

1 9" Pie crust

1 1/4 c flour

1/4 t salt

1 1/2 t sugar

6 T butter

2 ice cubes and 1/3 c water in a cup

Combine all crust ingredients except water, cutting in with a pastry blender (or 2 butter knives) until mixture resembles coarse cornmeal. Using a teaspoon, dribble ice water over the flour mixture and toss together with a fork. Continue dribbling water and tossing together until mixture begins clinging together, taking care not to use any more water than is necessary. Roll out, ease into your 9 inch pie pan and proceed with pie instructions.

To finish the pie, in blender cup, combine the cooked and drained carrots along with the milk, buzz to combine. This will completely cool the carrots, add the remaining ingredients and continue to process until smooth. Pour into pie shell.

Bake 450 degrees 15 minutes, reduce heat to 300 degrees, continue baking 45-50 minutes, or until done. Let cool, serve with whipped cream and a fresh dusting of nutmeg.