Easter Carrot Pie
A delightful and creamy pie bursting with sweet and spiced flavors from fresh carrots, perfect for celebrating Easter.
Ingredients
For the Pie Crust
- 1 9-inch pie crust, pre-baked and cooled
For the Filling
- 1.5 lb carrots fresh, vibrant
- 2 tbsp butter softened
- 0.5 cup sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 1.5 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp salt
- 0.25 tsp ginger
- 1 tsp vanilla extract
- 0.75 cup half-and-half
- 1 tbsp flour
Instructions
Preparation
- Peel and chop the carrots.
- Boil them in a large pot of water, then simmer over medium heat for 25-30 minutes until tender.
- Drain well, return to the pot, and cook over low heat for a few minutes, stirring constantly to remove excess moisture.
- Puree the carrots with the butter until completely smooth.
- Mix in the sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half-and-half, and flour until fully combined.
- Pour the filling into the pre-baked and cooled pie crust.
Baking
- Bake at 350°F for 50-60 minutes, or until set and a toothpick inserted in the center comes out clean.
- Let cool on a wire rack, then refrigerate for 1-2 hours before serving.
Notes
For garnish, consider adding whipped cream or a sprinkle of cinnamon for a beautiful presentation.