How to Make Carrot Pie - A Step-by-Step Guide

Carrot pie may not be the most common pie out there, but it is certainly an underrated one. This unique and delicious dessert offers a perfect blend of sweetness from the carrots and warmth from the spices. If you're looking for a new twist on a classic dessert, carrot pie is definitely one to try.

Carrot pie has a long history, originating from medieval Europe, where carrots were commonly used as a sweetener in desserts due to their natural sweetness and affordability. Over time, the...

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Ingredients

  • 1 (9-inch) unbaked pie shell
  • ¾ cup sugar
  • 2 cups chopped carrots
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¾ cup milk

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 25 mins
  • Servings: 8
  • Yield: 1 (9-inch) pie

  • 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.
  • Combine carrot puree, sugar, and eggs together in a medium bowl; mix in cinnamon and vanilla. Gradually stir in the milk. Pour 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). Continue to bake the pie until filling is firm, about 40 to 45 minutes. Cool completely before serving.
  • Nutrition

    232 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 48mg
    • Sodium: 167mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 2g
    • Total Sugars: 22g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 50mg
    • Iron: 1mg
    • Potassium: 175mg