-
-
My review
Carrot Pie
Laura
"Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!)."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 25 m servings 232 calsOriginal recipe yields 8 servings (8 Servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Cook's Note:
- This pie can be served with dinner, or as dessert with whipped topping or ice cream.
Nutrition Facts
Per Serving: 232 calories; 9.2 g fat; 33.7 g carbohydrates; 4 g protein; 48 mg cholesterol; 167 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2426 Ratings
-
-
-
-
-
Most helpful positive review
11/18/2006
I made this dish with 1/2cup of sugar instead of 3/4 cup since I wanted to serve it as part of dinner. My 3 year old daughter is very picky, and I wanted to include carrots in her diet somehow....
Most helpful critical review
11/24/2003
This pie was ok. It wasn't really what I expected. It has sort of a pumpkin pie taste but with carrots and the blend of those two flavors don't really go well together.
Most helpful
Most positive
Least positive
Newest
11/18/2006
I made this dish with 1/2cup of sugar instead of 3/4 cup since I wanted to serve it as part of dinner. My 3 year old daughter is very picky, and I wanted to include carrots in her diet somehow....
11/25/2009
I used this recipe as an alternative to pumpkin pie, to use up an enormous yield of garden carrots. My family loves it. With fresh carrots, it requires no added sugar. With older or store-bou...
8/3/2007
I used less sugar than required as well. Also, I used pumpkin pie spice (which has cinnamon in it). I really enjoyed it and I've made several with rave reviews. This recipe works really well ...
3/22/2011
I have to review this because it has become a family favorite! Both of my kids (5 & 7) love carrot pie, and they cheer when I make it! My family is grain-free and sugar-free, so I've made a few ...
8/11/2009
Excellent recipe, but it's missing a key ingredient. 1/2 tsp ground ginger. This was a desert staple in my house growing up. You can't beat it!
5/22/2011
Delicious. I made this mostly as the recipe calls for, but I followed others' advice about adding less sugar. I used only about 1/3 cup. I also made these into "mini pies", by putting the pastry...
11/24/2003
This pie was ok. It wasn't really what I expected. It has sort of a pumpkin pie taste but with carrots and the blend of those two flavors don't really go well together.
1/8/2006
I made this for Xmas everbody seem to like this pie. It tastes like a cross between a pumpkin and carrots. Spice is like pumpkin/sweet potato there is a strong carrots flavor. You will take mo...
10/1/2011
well i just made this, i cut the recipe in half and baked it in a custard cup (no crust). I was slightly shy a cup of carrots and only used 1/4 cup sugar and 1/4 cup milk, the vanilla was close...