Carrot Pie
-----CARROT FILLING----- 2 c Pureed cooked carrots 1 1/2 c Evaporated milk 1/2 c Sugar 2 Eggs 1 t Cinnamon 1/4 ts Ginger 1/4 ts Nutmeg 1 Unbaked pie crust - see below -----PIE CRUS...
Ingredients
- 11/2 c evaporated milk
- 1/2c sugar
- 2eggs
- 1t cinnamon
- 1/4ts ginger
- 1/4ts nutmeg
- 1unbaked pie crust
- 1/2ts salt
Directions
- 1
CARROT FILLING----- 2 c Pureed cooked carrots 1 1/2 c Evaporated milk 1/2 c Sugar 2 Eggs 1 t Cinnamon 1/4 ts Ginger 1/4 ts Nutmeg 1 Unbaked
- 2
Mix all ingredients together at medium speed of electric mixer, blending thoroughly
- 3
Pour into pie shell and bake at 450 degrees for 5 minutes
- 4
Reduce heat to 325 degrees and continue cooking for 45 minutes, or until pie is set
- 5
Let cool about 10 minutes before serving
- 6
PIECRUST: Mix flour and salt together in a bowl
- 7
Cut vegetable shortening into flour until mixture resembles course meal
- 8
Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful