Carrot Pie

30 m
55 m
Ready in:
1 h 25 m
This Carrot Pie looks and tastes like a pumpkin pie, but is actually better tasting, healthier and easier to make!
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Servings: 8
1 (9 inch) unbaked pie shell
3/4 cup
Chopped carrots
2 cups
2 eggs
Ground cinnamon
1 tsp.
Vanilla extract
1 tsp.
  1. Preheat oven to 400° F/200°C/Gas Mark 6. Fit pie crust into the bottom and up the sides of a 9-inch pie plate.
  2. Bake pie crust for 3 to 5 minutes, for the crust to lightly to firm it up. Remove from the oven, and set aside. In a saucepan, cover carrots with water. Bring to a boil, reduce the heat and cook until tender, for about 10 minutes. Drain water, and use a potato masher to mash carrots until smooth.
  3. In a bowl, blend together mashed carrots, sugar, and eggs. Mix in in cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into pie plate with the pie crust.
  4. Bake for 10 minutes in the preheated oven, then reduce heat to 350° F/175° C/Gas Mark 4. Bake for an additional 40 to 45 minutes or until firm. Cool completely before serving.
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