Carrot Pie Alaska

  • on May 21, 2007
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Ingrients & Directions

2 c Cooked carrots, mashed
1 c Sugar
2 Eggs, beaten
1 ts Salt
1 1/2 c Milk
1 ts Nutmeg
1 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Ground cloves
1 tb Butter, melted
Unbaked deep 9″ pie shell

Pumpkins don’t grow well in most parts of Alaska, but carrots do!

Mix all ingredients together until very well blended. Pour into an
unbaked deep dish or 2 smaller pie shells. Bake at 425 F for 40 to 50
minutes or until a knife inserted one inch from the edge comes out
clean. Center will look soft but filling will set as it cools.

~-from the Golden Heart Cookbook, First National Bank of Fairbanks,
1949 reprinted in Cooking in Alaska by Babcock & Shaw 1988 Shared by
Al Rice, tested by Elizabeth Rodier Feb 94.

8 Servings

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