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Carrot Pie
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Vera Didier

Serves/Makes:1 good size pie

  • 1-1/2 cups (350 ml) finely mashed cooked carrots
  • 2/3 cup (150 ml) firmly packed brown sugar
  • 1 tbsp (15 ml). flour
  • 1/2 cup (125 ml) evaporated milk
  • 1/2 cup (125 ml) skim milk or 2%
  • 1/2 tsp (2 ml). salt
  • 1 tsp (5 ml). vanilla
  • 1 tsp (5 ml). cinnamon
  • 1/4 tsp (1 ml). nutmeg
  • 1/4 tsp (1 ml). allspice
  • pinch of cloves
  • 2 eggs beaten
  • 1 unbaked 9 inch pie shell
  • Combine carrots, sugar, flour then stir in remaining ingredients.
  • Pour into pie shell.
  • Bake 425 degrees (225 C.) for 20 minutes.
  • Reduce to 350 degrees (175 C.) till center is set; about 20 minutes.
  • Cool before cutting.
The first time I tried this, everyone just went crazy over it including the little grandchildren.

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