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August 12, 2011
Carrot Custard Pie
Traditional Cakes & Pies
Prep time:
12 minutesbaking time:
40 to 45 minutes“Grandpa loved this carrot pie. 'I'd take a carrot pie as soon as an apple pie,' he'd say.”
Ingredients
Serves 6
- 1/4 cup granulated sugar
- 3 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1 1/4 cups grated carrots
- 1 1/4 cups evaporated milk
- 1/4 teaspoon ground cinnamon
- 1 (9-inch) unbaked pie shell
Directions
1
Preheat the oven to 425ºF.
2
Combine granulated sugar and butter in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy. Stir in the flour. Add the eggs one at a time, beating well after each addition.
3
Add the carrots, evaporated milk and cinnamon to the granulated sugar mixture and mix well.
4
Spoon carrot mixture into the pie shell. Cover edge of pie shell with foil.
5
Bake for 15 minutes. Remove foil. Bake at 350ºF until set, about 25 to 30 minutes. Let pie cool completely on a wire rack. Refrigerate any remaining pie.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
The first time Grandma made this custard pie, she refrigerated it, and the result was a watery filling. After that, she usually baked the pie just a couple of hours before serving it so the filling was tender and the crust still crisp.
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