February 16, 2010
While We Are On The Topic of Carrots....
9" unbaked pie shell
1 1/2 Cups carrots, cooked & mashed. About 1 pound.
2/3 Cup brown sugar, firmly packed
1/2 tsp salt
2 eggs, slightly beaten
1/2 Cup sweet milk
3 TBsp flour
Mix all the ingredients in a large bowl or in a blender. Pour into the unbaked pie shell and bake at 425* for 10 minutes and then reduce the heat to 350* and bake until set.
(Side Note: Not knowing for sure what 'sweet cream' was, I looked it up online.... the conclusion; it would be the cream that rose to the top of the milk container of FRESH milk. You'll find that alot of 'older recipes' use this term... today, we'd use either heavy cream, evaporated milk or Half & Half.)
I can't wait for dinner!! This pie smells delicious!
EXTRA NOTE: Everyone really liked the pie! It was similar to a pumpkin pie in texture and flavor! I used only 1 cup of 1% milk and added a little bit more flour. Next time I would be sure the carrots were mashed a bit more... perhaps pureed so that there are no little chunks of carrots. But, in all honesty, it didn't matter to anyone but me. :)