Carrot Pie

Ingredients

For the filling

sugar - 3/4 cup

chopped carrots - 2 cups

eggs - 2

cinnamon powder - 1 tsp

Ginger - 1/4 tsp (ground)

vanilla extract - 1 tsp

milk - 3/4 cup

For Pie Crust

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup butter, chilled and diced

1/4 cup ice water

Directions

Steps

For the crust

1. In a mixing bowl, sift together the flour and salt. Add in butter until and mix till the flour resembles coarse crumbs. Add water and knead the dough. Wrap in plastic and refrigerate overnight.

2. Roll out the dough to fit a 9 inch pie plate. Place crust in pie plate and press evenly into the bottom and sides of the pie plate. You can make a pattern on the ends.

For the pie

1. Preheat the oven to 400 F. Bake the pie shell for 3 to 5 minutes to firm it up and set aside.

2. Boil the carrots and mash them using a food processor along with sugar and eggs using a food processor. Add the cinnamon, ginger, vanilla and milk and mix well.

3. Pour the mixture into the partially baked pie shell.

4. Bake for 45 - 50 minutes at 375 F or until set.

Serving ideas

Top the pie with rice crispies and whipping cream.

You can also use the pie as part of a trifle.

Tips

Use condensed milk for better setting of the pie

You can also use a cracker crust for the pie.

Ingredients

finely ground graham cracker crumbs - 1 1/2 cups

white sugar - 1/3 cup

Butter - 6 tbsp

Steps

Mix cracker crumbs, sugar and butter. Press mixture into an 8 or 9 inch pie plate. Chill for 1-2 hour. Pour the mixture and bake.