Yesterday I had roasted up a bunch of carrots to add to the Pork and Cabbage dish, but... they never made it to the pot. I do love roasted carrots! I did slice up a bunch and put them into the dehydrator figuring I will make some carrot powder to add to soups etc. but.... they turned into a fun little chip type nom nom to snack on. I did, however then slice a bunch on the diagonal to actually MAKE carrot chips.
I had thought of making carrot cake, but.. everyone makes carrot cake, and so I decided to make carrot pie!! (or two.. heck, I DO have enough carrots!)
I found a few recipes on line, and as I usually do, then tweeked them all into my own. I used the same crust recipe as I did for the Apple Pie.
1 (9 inch) unbaked pie shell
3/4 cup sugar
2 cups chopped carrots
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk (I used coconut/almond milk)
- Preheat the oven to 400° F. Press the pie crust into the bottom and up the sides of a greased 9 inch pie plate. 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, it took a while for mine to get to the consistency that I was able to then mash them to oblivion for a puree type consistency.
- In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
- Just like with a pumpkin or squash pie, you might want to put a cookie tray or pizza pan underneath in case of overflow!
- Bake for 10 minutes in the preheated oven, then reduce heat to 350° F Bake for an additional 40 to 45 minutes at the lower temperature, or until firm.
I decorated my pie with some of the dehydrated carrots :)
I am thinking about roasting some more carrots, and then dehydrating them.. If you have any other ideas for what do to with an inordinate amount of carrots, please, PLEASE let me know!