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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.
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