Carrot Pie
Ingrediënten
Prep: 30 mins Cook: 55 mins Additional: 2 hrs Total: 3 hrs 25 mins / Servings: 8 Yield: 8 Servings
- 1 9-inch pie crust, unbaked
- ¾ cup granulated sugar
- 2 cups finely chopped carrots
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¾ cup whole milk
Instructies
- Preheat your oven to 400°F (200°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.
- Remove it from the oven and set it aside.
- In a saucepan, place the chopped carrots with enough water to cover.
- Bring to a boil and cook until the carrots are tender, about 10 minutes.
- Drain the water and mash the carrots until smooth using a food processor or potato ricer.
- In a medium bowl, combine the carrot puree, sugar, and eggs.
- Add the cinnamon and vanilla, mixing well.
- Gradually stir in the milk.
- Pour the mixture into the partially baked pie shell.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350°F (175°C).
- Continue baking for an additional 40 to 45 minutes at the lower temperature or until the pie is firm.
- Allow the pie to cool completely before serving.
Notes / Tips / Wine Advice:
Nutrition Facts (Per Serving):
- Calories: 231.6
- Protein: 4g (8% DV)
- Carbohydrates: 33.7g (11% DV)
- Fat: 9.2g (14% DV)
- Cholesterol: 48.3mg (16% DV)
- Sodium: 166.9mg (7% DV)
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