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Carrot Golden Pie
Yield: 6 to 8 servings
1 single-crust unbaked 9-inch pastry shell
2 cup cooked carrots, sieved or pureed
1 cup honey, clover or orange
3/4 cup evaporated milk, undiluted
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger, ground
1/8 tsp cloves, ground
3 eggs, slightly beaten
Chill pastry shell while you make filling.
Combine carrots, honey, milk, salt and spices. Stir in slightly beaten eggs, blend well, and pour into pastry shell.
Bake in 400 degrees for 40 to 45 minutes, until knife inserted near edge of pie comes out clean. Filling may be slightly quivery in center. Cool on wire rack 30 minutes, then chill.
Top each serving with lightly whipped cream, sour cream or ice cream.
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