Nancy's "Ole"CARROT PIE
|2-1/2 c||sliced carrots,.. cooked, and drained|
|1 tsp||each = cinnamon, ginger and nutmeg|
|1||unbaked pie shell, frozen or make your own|
|whippped topping = optional|
Occasionaly 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!!!
except the pie shell..LOL.
Pour into the pie shell.
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.
She has put together some great info....
Thank you, Susan,... Nancy.. 6/14/2012