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| | Montana Carrot Pie Pastry for 1 crust 9 inch pie, unbaked
1 1/2 cups of pureed cooked carrots
1/2 cup of firmly packed light brown sugar
1 tablespoon of cornstarch
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of ground allspice
1/4 teaspoon of nutmeg
1 1/2 cups of milk
2 eggs, well beaten
1/2 teaspoon of vanilla extract |
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Line a 9 inch pie pan with pastry, fluting a high edge. Combine all of the ingredients and beat with rotary egg beater until well blended. pour the mixture into a pastry lined pan. Bake in a preheated oven at 350ºF. for 50 to 60 minutes or until the filling is set. Cool before cutting into wedges. Makes 6 to 8 servings |
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