Honey Topped Carrot Cream Pie
Source of Recipe
Lloyd Carver
List of Ingredients
pastry for 9" one crust pie
2 c carrots -- cooked mashed
3/4 c sugar
1 1/2 ts pumpkin pie spice
1/4 t salt
2 tb sherry or bourbon
2 egg yolks
1 egg
10 1/2 oz evaporated milk -- 2 5.3 oz cans
----topping---------
2 egg whites
1/4 c honey Recipe
Heat oven to 425~. Prepare desired crust for 9"pie.In large bowl, combine all filling ingredients; blend well. Pour into pastry lined pie plate. Carefully transfer to oven rack. Bake for 15 minutes. Reduce oven temperature to 350~; continue baking 40-50 minutes or until tested done. Cool. In small bowl, beat egg whites until soft peaks form. Gradually add honey, beating continuously until stiff enough to hold shape. Refrigerate both pie and topping until serving time. Serve pie with topping or pass topping to spoon over each slice. Garnish as desired.
NOTES: 1). To mash carrots, process in food processor or beat using electric mixer, until smooth.
2). 32 oz canned carrots, drained, can be used for cooked carrots.
3). 2 cups mashed sweet potatoes or 18 oz vacuum packed sweet potatoes can be substituted for carrots.
4). If topping is not desired, 2 whole eggs can be used in place of 2 egg yolks
and 1 whole egg in filling.
5). Cover edge of pie crust with foil during last 10-15 minutes of baking if needed to prevent excessive browning.
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