Nancy J.'s StoryOccasionaly I have some "ole" left over carrots in my crisper, just waiting to be used.
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!!!
sliced carrots,.. cooked, and drained
each = cinnamon, ginger and nutmeg
unbaked pie shell, frozen or make your own
whippped topping = optional
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2Bake in a pre-heated 450F. oven 10 minutes.
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.
3Cool on a rack..
Load on the topping when serving and
top with a sprinkle of
that good ole spice nutmeg.