Spiced Carrot Pie Recipes

CARROT PIE

Steps:

• Peel and chop carrots.
• Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
• Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
• Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
• I use my food processor. After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
• Pour mixture into prebaked & cooled 9" pie crust.
• Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
• Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy :)

SPICED CARROT PIE

Steps:

• Thaw four cups of Simply Potatoes Shredded Hash Browns. Preheat oven to 300 degrees. Combine all crust ingredients except the flour in a food processor until smooth. Add flour slowly while stirring potato mixture. Press crust firmly into a 9 inch pie plate. Bake at 300 for 30 minutes or until middle is firm to the touch.
• While crust is baking boil carrots until soft. Then combine all ingredients except the currents in a food processor until smooth. Gently add currants.
• Let the pie crust cool for five minutes then fill with carrot filling.
• Bake at 400 for 10 minutes then 325 for 40 minutes.
• Let pie cool completely before serving. Add whipped cream.

CARROT PIE

Steps:

• 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.
• In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the 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). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

CARROT SPICE AND WALNUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Steam carrots until soft but not mushy. Cool slightly.
• Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.
• In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.
• Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.