Carrot Custard Pie (No It Doesnt Taste Like Pumpkin Pie)

 

 

Pureed Roast Carrots, Eggs, Condensed Milk and Christmassy Pfeffernuesse Spice, this pie will put you in the Holiday Mood

 

 

 

 Carrot Custard Pie

 

 

 2 cups Carrot Puree*

1 can Condensed Milk 

2 Eggs

1/2 T Cinnamon

1/2 T ground Anise

1/4 t ground clove

1/4 t Nutmeg

1/4 t allspice

1/4 T finely ground black pepper

 1 Pie Shell

 

Beat everything together and pour into the pie shell and bake in a preheated 425F oven 15 mins then reduce heat to 350F and bake 45 mins longer. Covering with foil if the crust starts burning, before its fully cooked

 

*Carrot Puree

2 pounds peeled carrots

Oil

Toss the carrots in oil and roast in a 350F oven till soft. Puree in a Vitamix till smooth. Adding a half cup water to help the pureeing process, if needed.