Carrot Pie

Sweet Carrot Pie combines carrot puree with condensed milk, eggs, vanilla and nutmeg to make a creamy filling, which is then added to a pastry crust and baked until just set in a hot oven.

Course Dessert

Cuisine American

Keyword Carrot pie, classic carrot pie, old fashioned carrot pie recipe, sweet carrot pie, traditional carrot pie

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 1196kcal

Author Tanya

Ingredients

9 inch pie crust
4 cups carrots peeled & chopped - 1lb 4oz
1 cup sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
1 ½ teaspoon ground nutmeg
¼ teaspoon salt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Place the carrots in a large pan and cover with about 1 inch of water. Cover and bring to a boil over medium-high heat. Cook the carrots for 10-15 minutes, until softened. Remove from heat.
Drain the carrots and add them to a food processor and process until smooth.
Add condensed milk, eggs, vanilla extract, ground nutmeg, and salt and continue to process until smooth.
Pour the mixture into the prepared pie dish.
Bake in preheated oven for 45-50 minutes, until the pie is set. Remove from the oven. Allow to cool for at least 1 hour before slicing.

Notes

It’s best to par-bake your pie for this recipe. Follow the instructions on your pie recipe for par-baking.

Nutrition