Ingredients :
- 1 baked & cooled 9" pie crust
- 1 1/2 lb carrots
- 2 tbsp butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp ginger
- 1 tsp vanilla extract
- 3/4 cup half & half OR light cream
- 1 tbsp flour
- 1 whipped cream (optional)
Method :
- Peel and chop carrots.
- Place carrots in a large pot, cover with water and bring to a boil. Reduce heat to medium & simmer until carrots are tender - about 25 - 30 minutes.
- Drain water. Return carrots to pot. Cook carrots over low heat for a few minutes, stirring constantly, to steam off all excess water.
- Preheat oven to 350°.
- Puree carrots and butter until absolutely smooth. It"s easiest to use a food processor, but you could use a blender, food mill or ricer.
- After the carrots are completely smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until thoroughly combined. I do this in my food processor so I don"t dirty any additional dishes :)
- Pour carrot mixture into pie crust/dish.
- Bake for 50-60 minutes or until pie is set and toothpick inserted near center comes out clean.
- Cool on wire rack. Refrigerate for at least an hour or two before serving. Serve with whipped cream & enjoy. Keep pie stored in fridge.
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