 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
This recipe is from the food insert in my local newspaper; it sounded so good I didn't want to lose it! It is from a woman named Judith Ogden Larsen, who has a pie shop in Eustis, Nebraska, says this pretty orange pie is better than pumpkin pie ever thought about being! I think the addition of raisins might be nice in this.... Ingredients:
2 cups carrots, cooked and mashed |
1 (12 ounce) can whole evaporated milk (not skim or fat-free) |
1 cup sugar |
2 eggs, beaten |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
2 teaspoons cinnamon |
1 (10 inch) unbaked pie shells |
Directions:
1. Preheat oven to 400 degrees.
2. Combine first seven ingredients in a medium mixing bowl; beat for two minutes.
3. Pour into unbaked pie crust.
4. Bake for 15 minutes.
5. lower heat to 350 degrees and bake 45 minutes longer or until the filling is set.
|
|