Cooking Instructions
- 1
Peel and chop carrots.
- 2
Place carrots in a large pot, cover with water and bring to a boil. Reduce heat to medium & simmer until carrots are tender - about 25 - 30 minutes.
- 3
Drain water. Return carrots to pot. Cook carrots over low heat for a few minutes, stirring constantly, to steam off all excess water.
- 4
Preheat oven to 350°.
- 5
Puree carrots and butter until absolutely smooth. It's easiest to use a food processor, but you could use a blender, food mill or ricer.
- 6
After the carrots are completely smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until thoroughly combined. I do this in my food processor so I don't dirty any additional dishes :)
- 7
Pour carrot mixture into pie crust/dish.
- 8
Bake for 50-60 minutes or until pie is set and toothpick inserted near center comes out clean.
- 9
Cool on wire rack. Refrigerate for at least an hour or two before serving. Serve with whipped cream & enjoy. Keep pie stored in fridge.
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