This recipe appears in:In Season: Carrots, Raw, Roasted, Sautéed, and Baked
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.
Cousin Eunice's Grated Carrot Pie
- 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
Preheat the oven to 350°. Prepare the pie crust and set aside.
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.
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.
Let cool on a wire rack completely before serving.