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Author Notes: Carrots are ideal for making a custard pie because they are cheaper, faster and easier to work with than sweet potatoes or fresh pumpkin. If you like less sweet desserts, I recommend you use yogurt; the tart flavor will balance the sweetness of the sugar, whereas cream will enhance the sweetness. —HMMessinger
Makes one 9" pie
- 1 pound carrots
- 1/2 cup local honey
- 1/2 cup brown sugar
- 1 cup whipping cream or plain yogurt
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 3 large eggs
- 2 teaspoons five spice powder
- 1 pie shell
- Preheat oven to 400. Peel and dice carrots. Microwave for three minutes at a time until very soft, about 10 minutes. Puree with cream/yogurt first, then add other ingredients.
- Pour into a 9" pie shell and bake for 45 minutes or until custard is puffed on the edges and set in the middle.