Sunday, October 9, 2011

Carrot Ginger Pie

Absolutely amazing harvest flavor... thankully it's simple to make too!
Complexity Level:  Easy
Pictured topped with fresh cinnamon whipped cream
Carrot Ginger Pie
What You Need:
1 lb. whole Carrots, remove ends
Fresh Ginger, about 2in. long piece
1 tbsp whole Rosemary
1 tsp Ground Sage
3/4 cup Sugar
1 can Evaporated Milk
4 Eggs
2 tbsp Vanilla
Pie Crust*

Cinnamon Whipped Cream
What You Need:
1 Pint Heavy Whiping Cream
1/2 cup Powdered Sugar
1 1/2  tsp Cinnamon

To start the pie filling, bring to boil the whole carrots, ginger, and rosemary -- place the rosemary in a tea strainer to avoid it floating around.  Boil about 30 minutes, or until the carrots are tender and soft.  Let the carrots cool then place into blender.  Add about 1/2 cup of the water frm the boil pot, the evaporated milke, eggs, sugar,, sage, and vanilla, and puree for 2-3 minutes.

Pour pie filling into your pie crusts, and bake at 350 degrees for 45 minutes to an hour.  Let cool at room temperature (or in fridge) at least 2 hours and serve! 

To make the fresh Cinnamon Whipped Cream:  Pour all ingredients into a large bowl and beat on high until stiff and fully whipped.

*Pie crust:  for recipes like this, it is easiest to use deep die frozen pie crusts.  However this recipe will then yield 3-4 pies.  If you have a super deep dish pie dish, then it is fun to make your own crust.  Flaky Butter Crust is always a good choice!

This is such a great flavor to compete against all the sweet cinnamon rich sweets of the fall.  Bring the posh flavors of fall to your home.

 I hope you enjoy!

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