Ingredients
8
8 servings
- •1 (9 inch) unbaked pie shell
- •0.75 cup sugar
- •2 cups chopped carrots
- •2 eggs
- •1 teaspoon ground cinnamon
- •1 teaspoon vanilla extract
- •0.75 cup milk
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 232
- Carbohydrate: 34g
- Fat: 9g
- Fiber: 2g
- Protein: 4g
- Sugar: 22g
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