** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Carrot Pie
Date Added:January 04, 2014
Ingredients:
2 Cups Carrots 2 Cups Pureed cooked carrots
1 1/2 Cups Evaporated Milk 1 1/2 Cups Evaporated milk 13 oz. can
1/2 Cup Sugar 1/2 Cup Sugar confectioner'
2 Unit Eggs 2 Unit Eggs separated, plus 2 egg yolks
1 Teaspoon Cinnamon 1 Teaspoon Cinnamon (or more, to taste)
1. FILLING AND ASSEMBLY: Heat oven to 450 degrees.
2. Mix all ingredients together at medium speed of electric mixer, blending thoroughly.
3. Pour into pie shell and bake at 450 degrees for 5 minutes.
4. Reduce heat to 325 degrees and continue cooking for 45 minutes, or until pie is set.
5. Let cool about 10 minutes before serving. PIECRUST: Mix flour and salt together in a bowl.
6. Cut vegetable shortening into flour until mixture resembles course meal.
7. Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful.
8. Add only enough water so dough holds together and can be formed into a ball.
9. Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible.
10. Roll one portion out onto lightly floured surface.
11. Place rolled dough in a 9-inch pie plate; trim and flute edges.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.