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Cook the Book: Cousin Eunice's Grated Carrot Pie
The first time I had carrot cake, I was probably six years old. My family was out to dinner at an old-fashioned diner in New York—the kind that had a revolving glass showcase of desserts by the door. I remember the creamy, slightly tangy taste of the frosting; the chewy golden raisins; the tiny carrot made out of orange frosting, decorating the top of my slice—I was completely hooked.
So imagine my delighted surprise to discover a recipe not for carrot cake, but for carrot pie in this week's Cook the Book selection, Sweetie Pies by Patty Pinner. Cousin Eunice's Grated Carrot Pie is a decadent mixture of evaporated milk, eggs, and fragrant spices baked open-face in a single pie crust. The result is a stunning, colorful dessert rich with carrot's earthy sweetness.
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Cousin Eunice's Grated Carrot Pie
Cook the Book: Cousin Eunice's Grated Carrot Pie
About This Recipe
| This recipe appears in: | In Season: Carrots, Raw, Roasted, Sautéed, and Baked |
Ingredients
- One 9-inch single Flaky Pie Crust, rolled out, fitted into a pie plate, and edge trimmed and crimped
- 1 1/4 cups peeled and grated carrots
- 3/4 cup sugar
- 1 1/2 cups evaporated milk
- 3 large eggs, well beaten
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 teaspoon lemon extract
Procedures
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1
Preheat the oven to 350°. Prepare the pie crust and set aside.
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2
In a large bowl, combine the carrots, sugar, and milk. Add the eggs, and mix thoroughly. Add the nutmeg, cinnamon, salt, and lemon extract and blend well.
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3
Pour the filling into the crust, place in the oven, and bake until a knife inserted in the center comes out clean, 30 to 35 minutes.
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4
Let cool on a wire rack completely before serving.
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