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
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Ingredients
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1 pound
carrots
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1/2 cup
local honey
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1/2 cup
brown sugar
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1 cup
whipping cream or plain yogurt
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1 teaspoon
vanilla
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1/4 teaspoon
kosher salt
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3
large eggs
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2 teaspoons
five spice powder
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1
pie shell
Directions
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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.
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Pour into a 9" pie shell and bake for 45 minutes or until custard is puffed on the edges and set in the middle.
Food stylist, photographer, writer, and butter enthusiast. Living in Nashville, Tenn.
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