The past week I have been engaged in an experiment. I have been baking carrot pie… sweet, creamy and delicious. Really!
As we speak, there are… sooooo many carrots in our basement refrigerator! Yes, the CSAs had a VERY good year! Which means that, while I love traditional carrot dishes, I really need to get creative. This year I am committed NOT to use the dreaded leftover carrots = compost solution.
Wisconsin is great for growing carrots and poor for sweet potatoes, so the few sweet potatoes that find their way to a CSA box are cherished and disappear fast. So I have never, ever, baked a sweet potato pie.
But beause carrots have with an inherent sweetness like sweet poatoes, I decided to start with a recipe for Sweet Potato Pie–one that Danny Glover shared with Martha Stewart. I roasted my carrots in the oven first (while baking bread) to maximize their sweetness. But it did strike me that if you had, say, LOTS of leftover dinner carrots, those could work too.
The first time I used a standard (not deep dish) frozen pie crust. There was a little filling left which I baked alongside in a ramekin and topped with granola when I ate it later. The second time I used my own pie crust and could have had a smidge more filling—but the gap looked pretty once willed with whipped cream. But pay attention to your pan size and don’t skimp on the carrots for a bigger pan. For the easiest filling possible, I simply blended everything up in my blender (though that did take some coaxing, since it was pretty thick).
Of course, all of this made me think that to reduce the calories even more, you could make this without a crust. But there are carrot soufflé recipes out there that look like they’d have more loft, so my inclination is to leave this as a pie and try a carrot soufflé later. And more carrot recipe trials=fewer stored carrots!
But it did make me wonder … Do I have to count carrot pie as dessert if it has a serving of vegetables?
- 1 unbaked pie crust
- 1 ½ lb roasted carrots, about 4 very large, or a dozen or so smaller
- 1/2 cup (1 stick) butter, melted and cooled partially
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ¼ teaspoon cloves
- 1 teaspoon pure vanilla extract
- Juice of half a lemon (about 1 tablespoon)
- a couple tablespoons milk or cream, if needed
- Place roasted carrots in the bowl of a food processor or blender. Add butter and blend until well combined and cooled slightly.
- Add sugar, eggs, spices, vanilla and lemon juice. Continue beating until carrots are smooth. If mixture is too thick to blend well you can add a couple tablespoons milk or cream, 1 tablespoon at a time.
- Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, approximately 45 to 60 minutes.
- Blue Cheese Roasted Vegetables
- Thai Carrot Slaw