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Carrot Pie Alaska
Author/Submitted by: Golden Heart Cookbook, First National Bank of Fairbanks, 1949 reprinted in Cooking in Alaska by Babcock & Shaw 1988,
Shared by Al Rice, tested by Elizabeth Rodier Feb 94.
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2
cups
Cooked carrots,
mashed
1
cup
Sugar 2
Eggs,
beaten
1
teaspoon
Salt 1 1/2
cups
Milk 1
teaspoon
Nutmeg 1
teaspoon
Cinnamon 1/2
teaspoon
Ground ginger 1/2
teaspoon
Ground cloves 1
tablespoon
Butter,
melted
1
Pie crust (9 inch),
unbaked
Directions:
Mix all ingredients together until very well blended. Pour into an unbaked deep dish or 2 smaller pie shells. Bake at 425 F for 40 to 50 minutes or until a knife inserted one inch from the edge comes out clean. Center will look soft but filling will set as it cools.
Pumpkins don't grow well in most parts of Alaska, but carrots do!
Pumpkins don't grow well in most parts of Alaska, but carrots do!
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