Looking for something different, carrot custard pie jumped out of the book of pie recipes and stared me in the face.
I was too curious to turn the page. So, knowing there was a very large carrot in the ‘frig, I sort of followed the recipe, and am happy to present the Icon Carrot Pie.
Here’s what you need:
(The recipe recommended several steps that I ignored. For example, placing the sliced carrots in a food processor until smooth. Because I skipped this step, my pie had more of a coconut feeling to it. Otherwise, it would have come out of the oven appearing similar to a pumpkin pie. The recipe also recommended boiling the sliced carrots for 10 minutes until soft. But, I was in a hurry and in the end, it didn’t matter.)
• 1 piecrust
Filling
• 1 ½ cups of sliced carrots
(A Bluffton slaw cutter handles this step job very well)
• One-half cup sugar
• One-half cup brown sugar
• Two eggs
• 1 cup half and half
• ½ teaspoon vanilla extract
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Pinch of salt
I mixed all the ingredients in a large bowl and poured it into the pie shell.
As an extra, I added several pieces of chopped walnuts to the center top of the pie before putting in the oven.
Bake at 350 for one hour.
Remove from oven and cool.
