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December 13, 2019

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Iconic Bakery: You've tasted carrot cake; why not carrot pie?

Goes well with coffee and the NY Times Sunday Book Review section

Looking for something different, carrot custard pie jumped out of the book of pie recipes and stared me in the face.

I was too curious to turn the page. So, knowing there was a very large carrot in the ‘frig, I sort of followed the recipe, and am happy to present the Icon Carrot Pie.

Here’s what you need:

(The recipe recommended several steps that I ignored. For example, placing the sliced carrots in a food processor until smooth. Because I skipped this step, my pie had more of a coconut feeling to it. Otherwise, it would have come out of the oven appearing similar to a pumpkin pie. The recipe also recommended boiling the sliced carrots for 10 minutes until soft. But, I was in a hurry and in the end, it didn’t matter.)

• 1 piecrust


• 1 ½ cups of sliced carrots
    (A Bluffton slaw cutter handles this step job very well)
• One-half cup sugar
• One-half cup brown sugar
• Two eggs
• 1 cup half and half
• ½ teaspoon vanilla extract
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Pinch of salt

I mixed all the ingredients in a large bowl and poured it into the pie shell.

As an extra, I added several pieces of chopped walnuts to the center top of the pie before putting in the oven.

Bake at 350 for one hour.

Remove from oven and cool.