Recipe Details
Ingredients
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1(9-inch)unbaked pie shell
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¾cupsugar
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2cupschopped carrots
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2largeeggs
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1teaspoonground cinnamon
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1teaspoonvanilla extract
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¾cupmilk
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
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Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
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Combine carrot puree, sugar, and eggs together in a medium bowl; mix in cinnamon and vanilla. Gradually stir in the milk. Pour mixture into the partially baked pie shell.
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Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue to bake the pie until filling is firm, about 40 to 45 minutes. Cool completely before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories232 | |
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 3g |
13% |
Cholesterol 48mg |
16% |
Sodium 167mg |
7% |
Total Carbohydrate 34g |
12% |
Dietary Fiber 2g |
7% |
Total Sugars 22g |
|
Protein 4g |
8% |
Vitamin C 2mg |
2% |
Calcium 50mg |
4% |
Iron 1mg |
6% |
Potassium 175mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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