great great grandma andrew's carrot pie
This is an old family recipe brought from England by my great great grandmother Eliza Griffin Andrews. You can make this all year long since carrots are in grocery stores and are inexpensive. In olden days people made this pie as a replacement for: sweet potato, squash and pumpkin because carrots matured earlier than the other veggies, they stored well in root cellars, and they prepared and cooked faster than the others. Enjoy! *** What a great way to get kids to eat carrots! Play With Your Food!
prep time
20 Min
cook time
1 Hr
method
Bake
yield
6 - 10 slices
Ingredients
- 8 large carrots (cooked and pureed)
- 3 large eggs (beaten well)
- 2 1/4 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon each: ground allspice, ground cloves, ground ginger, ground nutmeg
- 1 1/2 tablespoons ground cinnamon (or to taste)
- 1 1/2 cups brown sugar, firmly packed
- PIE CRUST
How To Make great great grandma andrew's carrot pie
-
Step 1Combine carrots, eggs, milk, brown sugar and seasonings in mixer bowl. Beat 3 minutes. Pour into pie shell. Bake at 450 degrees for 15 minutes. Reduce temperature to 325 degrees. Bake for 35 more minutes. It is done when a clean, dry knife inserted in center comes out clean. -
Step 2This is similar to a pumpkin pie... but not quite. *** Cover the edges of the pie crust with aluminum foil, this helps prevent the crust from getting too dark.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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