Carrot Pie

01Method

1. 1

   Gather all ingredients and heat the oven to 400 degrees F (200 degrees C).

2. 2

   Fit the pie crust into a 9-inch pie plate, pressing it against the bottom and sides. Partially bake the shell for 3 to 5 minutes until it just begins to set, then remove it from the oven and let it rest.

3. 3

   Put the carrots in a saucepan and cover with water. Bring to a boil and cook until completely tender, about 10 minutes.

4. 4

   Drain the carrots thoroughly, then process them in a food processor or pass through a potato ricer until completely smooth.

5. 5

   In a medium bowl, blend the carrot purée with the sugar and eggs, then mix in the cinnamon and vanilla. Stir in the milk gradually until well combined.

6. 6

   Pour the filling into the partially baked crust.

7. 7

   Bake for 10 minutes at the initial temperature, then lower the heat to 350 degrees F (175 degrees C) and continue baking until the filling is set, about 40 to 45 minutes. Allow the pie to cool completely before slicing.