Carrot Cream Pie Recipe

1      Reviews by:    Tonya Connelly   Carrot Cream Pie Recipe is Pennsylvania Dutch and makes a 9-inch pie with carrots, sugar, eggs, cinnamon, allspice, ginger, salt, milk and butter to create a tasty carrot pie dessert. Food Category:    Pies and Pastries Cuisine Origin:    Pennsylvanian Dutch    Servings: 8 Calories: 286 per serving Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   40 Minutes Total Time:   1 Hour 15 Minutes

INGREDIENTS

• Plain pastry for 9-inch 1-crust pie
• Raw carrots (enough to make 1 1/2 cups pulp when put through food chopper)
• 3/4 cup sugar
• 3 beaten eggs
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/8 teaspoon ginger
• 1/4 teaspoon salt
• 1 cup milk
• 1 1/2 tablespoons melted butter or margarine

DIRECTIONS

• Line a 9-inch pie pan with the pastry rolled out 1/8 inch thick. Cook carrot pulp with a little salt in as little water as possible. Cool and force through a potato ricer 4 times. Blend in rest of ingredients.
• Turn filling into lined pie pan, first brushing bottom with melted butter. then sprinkle with a very little flour.
• Bake in very hot oven (450°F.) 10 minutes; reduce heat to moderate (350°F.) and continue baking 30 minutes longer. When cold, top with sweetened and flavored whipped cream. then dust (optional) with shredded blanched almonds or other nuts.
• Variations: You may combine equal parts of carrots and drained, canned pineapple instead of carrots only. You may brush bottom of unbaked pastry with apricot jam, orange marmalade, prune jam, etc. before turning in the filling. You may use only 1 cup of carrots and 1/2 cup chopped unts.

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