Carrot Pie

• 1 baked & cooled 9" pie crust
• 1 1/2 lb carrots
• 2 tbsp butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp ginger
• 1 tsp vanilla extract
• 3/4 cup half & half OR light cream
• 1 tbsp flour
• 1 whipped cream (optional)

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

crust, carrots, butter, sugar, brown sugar, eggs, cinnamon, nutmeg, salt, ginger, vanilla, light cream, flour, cream

Taken from cookpad.com/us/recipes/340395-carrot-pie (may not work)