Carrot pie alaska

Yield: 8 Servings

Measure Ingredient
2 cups Cooked carrots, mashed
1 cup Sugar
2 \N Eggs, beaten
1 teaspoon Salt
1½ cup Milk
1 teaspoon Nutmeg
1 teaspoon Cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground cloves
1 tablespoon Butter, melted
\N \N Unbaked deep 9\" pie shell

Pumpkins don't grow well in most parts of Alaska, but carrots do! 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.

~-from the 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.

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