Nancy's "Ole"CARROT PIE
Nancy J. Patrykus
Before they go limp, I have to use them up.
So why not a carrot pie??
So I put together this simple, quick and easy ole pie.I have made this many times, and I hope you like it as much as I do.
I have to admit I love butternut squash pie, more than pumpkin or sweet potato pie.
But this one may take it's place!
Actually what ever I have on hand works for me.
This would make a nice dish for any occasion.
But how about for Fathers Day! What man don't like pie!!!
- 2-1/2 c
- sliced carrots,.. cooked, and drained
- 1/2 c
- 1 tsp
- 1 tsp
- each = cinnamon, ginger and nutmeg
- 1-3/4 c
- unbaked pie shell, frozen or make your own
- whippped topping = optional
Reduce heat to 300F.
and bake for 50 minutes more or
until filling is firm.
The last 1/2 hour,you might want to cover the pie edges with strips of aluminum foil,
to avoid ugly burnt edges.
Load on the topping when serving and
top with a sprinkle of
that good ole spice nutmeg.