Rec. Carrot Custard Pie

marsha-tbay

Well-known member
3/4 c sugar

3 tbsp butter, softened

2 tbsp all purpose flour

3 eggs

1-1/4 c evaporated milk

1-1/4 grated carrots

1/2 tsp ground cinnamon

Combine sugar and butter; cream until light and fluffy. Stir in flour. Add eggs, one at a time, beating well after ea. addition.

Add milk, carrots and cinnamon, stirring well. Spoon batter into pastry shell. Bake at 425, 15 minutes reduce heat to 350 and bake 30 minutes or until firm.

Southern Living

 
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