CARROT PIE
Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!).
Provided by Laura
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees 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, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
- In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 33.7 g, Cholesterol 48.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 166.9 mg, Sugar 21.6 g
CARROT CUSTARD
Provided by Metro
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- In a non-stick saucepan, bring evaporated milk to a boil.Reduce heat, add carrots and simmer gently for about 15 minutes, stirring occasionally.Stir in remaining ingredients and cook about 10 minutes, stirring and keeping it under a boil, until steaming.Remove from heat and cool covered for 15 minutes, then continue cooling uncovered. Serve warm or cold in an ice cream dish.
CARROT CHEESE CUSTARD
This recipe glamorizes carrots. They are bright and cheerful addition to your presentation. Young fresh carrots are much more tasty then large ones.
Provided by opera_vanderzee
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Heat the butter in a small skillet and cook the onions, peppers over low heat.
- Meanwhile, scrub and grate the carrots into a bowl.
- Combine the carrots, onions, peppers, cheese, vinegar, salt and pepper and mix well.
- Scald the milk and pour slowly into the eggs while beating them with an electric beater or whisk.
- Cook the egg mixture over hot water in a double boiler until thick and creamy, stirring constantly.
- Pour over carrot mixture and stir until well blended.
- Bake the custard in a buttered deep casserole set in a pan of hot water.
- Bake 40 to 45 minutes or until inserted knife comes out clean.
- Sprinkle with a little paprika and garnish with parsley.
Nutrition Facts : Calories 180.6, Fat 12.9, SaturatedFat 6.9, Cholesterol 186.7, Sodium 595.6, Carbohydrate 8.3, Fiber 1.1, Sugar 2, Protein 8.2
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