Carrot Pie

Recipe View Preheat your oven to 400 degrees F (200 degrees C). Carefully press the pie crust into the bottom and up the sides of a 9-inch pie plate. (Prep time: 5 minutes)

Recipe View Bake the pie shell for 3 to 5 minutes, just until it begins to firm up. Remove from the oven and set aside to cool slightly. In a saucepan, combine the chopped carrots with enough water to cover them. Bring to a boil and cook until the carrots are tender, approximately 10 minutes. Drain the water completely, then mash the carrots until smooth using a food processor or a potato ricer. (Cook time: 15 minutes)

Recipe View In a medium bowl, whisk together the carrot puree, granulated sugar, and eggs until well combined. Stir in the ground cinnamon and vanilla extract. Gradually add the milk, stirring until the mixture is smooth and homogenous. (Prep time: 10 minutes)

Recipe View Pour the carrot mixture into the partially baked pie shell, spreading it evenly. (Prep time: 2 minutes)

Recipe View Bake in the preheated oven for 10 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue to bake the pie until the filling is firm and set, about 40 to 45 minutes. A knife inserted into the center should come out clean. (Bake time: 55 minutes)

Recipe View Allow the pie to cool completely on a wire rack before serving. This helps the filling to set properly. (Cool time: 2 hours)