This cheese ball is excellent. It is wonderful and incredibly simple to make. It always receives positive feedback whenever I serve it at events or at work. Serve alongside a variety of crackers.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 1 (9-inch) unbaked pie shell
- ¾ cup sugar
- 2 cups chopped carrots
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¾ cup milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
- Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
- Combine carrot puree, sugar, and eggs together in a medium bowl; mix in cinnamon and vanilla. Gradually stir in the milk. Pour mixture into the partially baked pie shell.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue to bake the pie until filling is firm, about 40 to 45 minutes. Cool completely before serving.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 167 mg |
| Sugars | 22 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Added a cinnamon walnut streusel crumb crust. Also, would just skip a lot of the steps in the future and use carrot baby food instead of dealing with cooking and mashing carrots. This pie is super rich.
I used 1/2 c brown sugar and 1/2 c sugar and its definitely dessert. Yum
Made this with a weight watcher spin….. substitute milk…. with fat free Greek yogurt…. used monk sugar…..
Followed recipe exactly. Tasted amazing. Even my six year old who doesn’t like cooked carrots loved it. Tasted almost exactly like pumpkin pie. Will definitely make again!
I love this pie, I have made it several times. My favorite change to it is to use Vanilla Almond Milk instead of regular milk. It adds a slight almond flavor and additional vanilla notes.
I made it in the microwave and i loved it. 5 Star. Tasted like moist roasted sickomode and sounded like Mo Bamba in the microwave cooking. The only thing that wasn’t ideal was that it took 45 hours to cook. Still 5 stars.
I made it (doubled the recipe for two) – and it was delicious!! The texture is a bit different, in case were expecting it to be just like pumpkin lol but it still taste like thanksgiving 🙂
Omg yes! I made this on a whim. I accidentally bought a big bag of carrots and had to find recipes to use them up. Saw this and I’d never heard of a carrot pie. But I makes sense now. I mean pumpkin and sweet potato are delicious. So I made this exactly as stated to give it a fair rating. Well I made 1 difference and blended the carrots with milk. Because my blender was too weak to blend without a liquid. Anyway. So delicious. If you like pumpkin and sweet potato pie and candied carrots you can’t go wrong with this recipe. Oh I did use a graham cracker crust I had frozen in the freezer. But that shouldn’t have made a major difference.
It was surprisingly delicious, I did change a few things, 1/2 cup pure maple syrup in place of the sugar, and three cups chopped carrots instead of two, it boiled down to two cups worth.
Wow everyone liked this-even the kids!! Great to have another option for preparing carrots. Even the picky eaters. After reading the reviews, I used less sugar- about 1/3 c.- and it was still very sweet. We were having as a side to chicken dinner – maybe next time I will use no sugar as one of the other reviewers suggested. I also baked individual pies in a muffin pan so reduced cooking time to about 40 min total.
I made this for Epic Pi Day, having never heard of or tasted carrot pie. It was delicious, the whole family loved it! We used 1/2c sugar as others recommended. I also had added 1/3c water while blending the carrots. This led to a gooey pie finish, so I’ll instead use the milk for that part when we make this again. Very tasty pie!
I’m late to the party but when helping a friend move; she had all these cans of carrots she was going to trash that was not expired. I like fresh carrots myself but I figured I’d make a pie with them. She laughed at me but I found this recipe and to be honest I used less sugar more spice and vanilla. I added a bit of lemon just because. Well, we both were surprised because we liked it and so did our friends. We didn’t have milk but there was some heavy cream in the fridge so we used that. Not exactly low cal, but hey! we only ate a slice. 🙂 gonna try it with walnuts or pecans next.
I had never had this type of pie, it seemed odd to make a pie from carrots but it was so good! Try it! I will definitely have it again!
I’m in love with this pie and so was everyone else at my dinner table last night. So much better than pumpkin, in my opinion, and very cost effective. I added cardamom and cloves to it and used brown sugar instead for a more desserty feel. I’m not sure if carrot pie is a regional thing, but up here, it took some convincing for my friends to eat it as it had never been seen before. What a hit!
Based on other reviews, I made it with only 1/2 cup of sugar and it was perfect! It was still sweet, but not sickeningly so. Our 4 children (ages 10, 8, 7, 2) all loved it and begged for more. This worked well as a after-school treat, a dinner side, or a breakfast side. It had less than a tablespoon of sugar per slice, so I was happy to let my kiddos have seconds.
Delicious! I used 1/3 cup brown sugar instead of the 3/4 cup white sugar. I added 1/2 teaspoon nutmeg and allspice and 1/4 teaspoon ginger. Also, I used a mostly whole-wheat crust and added pecans and a few walnuts to the top of the pie.
Loved this pie! I used maple syrup instead of sugar, almond milk, and flour instead of eggs… now it’s veganish and all my kids can eat it!!
Great! My 3 and 5 year old LOVED it!!! So happy that my kids can eat a dessert that I feel comfortable giving them! It tastes great and it’s healthy. Thank you!
AMAZING!!! I used a can of sliced carrots and it was just wonderful and SUPER easy!
well i just made this, i cut the recipe in half and baked it in a custard cup (no crust). I was slightly shy a cup of carrots and only used 1/4 cup sugar and 1/4 cup milk, the vanilla was closer to a tsp and i added more cinnamon and i added nutmeg, will probably add some ginger or cloves. or pumpkin pie spice for easier baking. I mixed everything together and blended up in the blended. came out smoothe. I baked it for 10 mins at 400 and its cooked about 10-12 mins at 350. Its alot cheaper alternative to pumpkin pie. will definately make again. Thanks alot for the recipe!
Delicious. I made this mostly as the recipe calls for, but I followed others’ advice about adding less sugar. I used only about 1/3 cup. I also made these into “mini pies”, by putting the pastry dough into muffin cups and adding enough carrot filling into each until it almost reached the top of the pastry dough. After they were cooked, I let them cool, put them them into a metal tin and severed them cold 2 days later while on a camping trip – everyone loved them!