Day 9: What's Up Doc?

Steve:  I told Heather that I wanted an ingredient that I could use in a dessert.  She came up with one that is found in just one dessert I have ever heard of, and that is a cake.  I didn't want to do the same old, same old with the ingredient, so I went a different direction. 

Day 9 Ingredient:  Carrots

They are great for your eyes, can be used in breakfast, lunch, dinner, dessert or on their own as a snack, and you can eat them raw, cooked and in a variety of shapes.  They are carrots, one of the most versatile and well known foods in the world. 

Carrot Cake is one of my favorite desserts.  I know that you can make the same sort of thing into doughnuts or ice cream, but I didn't want to do my take on a carrot cake flavored dish.  Instead I decided to go in a different direction.  Heather was going to be surprised by this one.

Let's see if you are intrigued

Day 9 Ingredients:

1.25 lbs Baby Carrots
4 Eggs
1 cup Sugar
12 oz Evaporated Milk
1 9 inch Pie Crust
2 tsp Cinnamon
1/2 tsp each Allspice, Clove, Nutmeg, Ginger

Optional Topping (not pictured)

1/2 cup Chopped Pecans
1/4 cup Brown Sugar
2 TBSP Butter

Instructions:

1. Preheat oven to 425 degrees

2.  In a pot of boiling water, boil carrots until soft, about 20 minutes.  Drain

3.  Using food processor, blender or hand blender...blend carrots until smooth

4.  Roll out pie crust on 9 inch pie pan.  Follow instructions on pie box for filling preparation.

5.  Add Eggs, Milk, Sugar and Spices to Carrots and using mixer or hand blender, mix to combine.

6.  Pour filling into pie crust until about 1/4 to 1/2 inch from top of crust. 

7.  Bake at 425 degrees for 15 minutes, then reduce heat to 350 for another 35 to 50 minutes.  Pie is done when a knife inserted into the center comes out clean. 

If you would like to add the optional topping, place all three ingredients in a sauce pan and allow butter and sugar to melt and caramelize.  Add to the top of the pie when there is about 15 minutes left in the baking time.  Its worth it.

Day 9 Dessert:  Carrot Pie

The texture and color is similar to a pumpkin pie, but for my money the taste is a lot better. It is a little sweeter than a pumpkin pie and with the pecan topping it is elevated to a wonderful dessert.  I think with a scoop of vanilla ice cream or some whipped cream, this would be even better.  I think I may make this at Thanksgiving or Christmas to see if anyone can tell the difference, I bet they wouldn't.

Heather:
Taste-5 stars: Creativity-5 stars

This was scrumpdiliumpious!! Amazing! Leave it to Steve to come up with a carrot pie. It really did taste like pumpkin pie and I love pumpkin pie. It was sweeter and I loved the sugary pecans on top. I agree that it needs ice cream and cool whip. This will definitely fool people at Thanksgiving. They may realize something tastes a little different, but would never guess it was carrots. Awesome job, babe!