JDY's Carrot Creme Pie

[Jerry D Young]

21st century recipe by Jerry D Young from a 19th century cookbook

1 ½  cup chopped carrots
1 cup whole milk
3 eggs (beaten)
1 ½ tablespoon butter (melted)
¾ cup sugar
1 teaspoon cinnamon
1/8 teaspoon ginger
¼ teaspoon salt
1 teaspoon allspice
9” pie crust
Small amount of melted butter to coat bottom of pie crust
Small amount of flour to dust bottom of pie crust

Cook carrots with a little salt and as little water as possible until soft. Cool. Place carrot pulp and milk in blender. Blend until fairly smooth. Blend in remaining ingredients. Brush bottom of crust with a little melted butter and then sprinkle with very little flour. Pour filling into pie crust. Bake at 450°F for 10 minutes and then reduce heat to 350°F and bake an additional 30 minutes. Cool, top with sweetened whip cream.

The amount of filling always overfilled a standard 9" pie shell, so I would make two thinner pies, or just bake the extra in a ramekin to make a pudding. 

Let me know how you like it.

Jerry

[David-Audrey]

I will give this a try at my next gathering.