Recipes: Rustic Carrot Pie

• Prep Time:20 minutes
• Cook Time:1 hour

 

Tagged:
carrot, dessert, easter, pie, rustic, spring,

Rustic Carrot Pie is an unexpected dessert--but we figured, if you can have carrot cake, why not carrot pie? Our Food Channel chefs whipped this up, doused it with maple syrup, and left us asking for more. Try it for Easter or anytime you want to showcase the hottest trend in vegetables: carrots!

This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.

 

Foodie Byte

You can roughly chop the carrots before boiling, or chop them in a food processor--if you use the later, you may want to reduce your the amount of time they boil.

Ingredients

2 cups chopped carrots
1 can (14 oz.) sweetened condensed milk
1 teaspoon cardamom
1 cup sugar
2 eggs
2 tablespoons maple syrup
9” unbaked pie shell
Optional: Whipped Cream

Preparation

Preheat oven to 400°F.
Bake pie shell for 3-5 minutes in the pan of your choice; we used a 9” iron skillet.
Remove from the oven and set aside.
Place chopped carrots in a medium stove top pot with water to cover and boil until carrots are tender. (Approximately 15 minutes)
Remove carrots from heat, drain and rinse under cold water.
Mash carrots until smooth either by hand or with a food processor.
In a large mixing bowl, combine carrots and sweetened condensed milk and mix until well integrated.
Add sugar, eggs, cardamom and maple syrup to the mixing bowl and continue to mix until color and texture are consistent.
Pour into the partially baked pie shell.
Bake 10 minutes in at 400°F, then reduce heat to 350°F and bake an additional 45 to 50 minutes or until firm.
Remove from heat and let the pie cool completely before serving, lightly top with maple syrup or whipped cream if desired.

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