Dessert
6 - 8 servings
15 minutes
45 minutes
Chef Hava Hatchen
A custard pie using carrots in place of pumpkin. Use a pre-made, store bought crust or make one of your own.
1 1/2 cups Sweet Baby Carrots, cooked, mashed and cooled
1 cup Brown Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoon Ginger Root
1/2 teaspoon Salt
2 Eggs, slightly beaten
1 1/2 cups Evaporated Milk
Pastry Shell, uncooked, 9 inches
Combine carrots, sugar, cinnamon, ginger, salt, eggs, and evaporated milk. Mix well.
Pour into pie shell and bake at 400ºF for 45 minutes.
