Out of Helen's Kitchen - Streusel carrot pie
- Details
- Published on Tuesday, November 6, 2018
By Helen Drysdale
Neepawa Banner & Press
I had few pumpkins this year and lots of carrots. In a very old cookbook I found this recipe for carrot pie. I decided it was a great way to dress up carrots!
1 unbaked 9-10 inch
deep pie shell
2 cups cooked
mashed carrots
2/3 cup brown sugar
2 eggs
1 1/4 cup milk or cream
1 Tbsp flour
1 tsp cinnamon
2 tsp ginger
1/2 tsp allspice
1/2 tsp maple flavor
Topping:
1/4 cup flour
3 Tbsp butter
1/3 cup brown sugar
1/3 cup pecan pieces
1/2 tsp. cinnamon
Combine cooked carrots, sugar, eggs, milk, flour, cinnamon, ginger, allspice and maple flavor in a blender. Pour into the pie shell. In a bowl, add the topping ingredients and cut in butter until crumbly. Sprinkle over filling. Bake in a preheated 375掳 oven for 40-45 minutes or until a knife inserted in the center comes out clean.
