Carrot Pie

Ingredients and Weight:

• Shortbread crust mix: 1 box (18 ounces)
• Butter, cold and cut into small pieces: 1/2 cup (1 stick)
• Cold water: 3-4 tablespoons
• Carrot, peeled, coarsely grated: 3 pounds (about 12 cups)
• Granulated sugar: 1 1/2 cups
• Brown sugar, packed: 3/4 cup
• Ground cinnamon: 1 teaspoon
• Ground ginger: 1/2 teaspoon
• Ground nutmeg: 1/4 teaspoon
• Salt: 1/4 teaspoon
• Heavy cream: 1 cup
• Eggs, large: 3
• Egg yolks, large: 2
• Vanilla extract: 1 teaspoon

Preparation Time:

30 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine shortbread crust mix, butter, and water in a large bowl. Mix until just combined. Press into the bottom of a greased 9-inch pie plate. Bake for 10 minutes, or until golden brown.
3. In a large bowl, combine carrots, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Toss to coat. Let stand for 15 minutes, or until carrots soften slightly.
4. In a medium bowl, whisk together heavy cream, eggs, egg yolks, and vanilla extract.
5. Pour carrot mixture into the pie crust. Top with cream mixture.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool for at least 2 hours before serving.

Nutritional Information:

Per slice (1/8 of pie):

• Calories: 350
• Fat: 15 grams (7 grams saturated)
• Cholesterol: 135 milligrams
• Sodium: 200 milligrams
• Carbohydrates: 45 grams (3 grams fiber, 20 grams sugar)
• Protein: 5 grams

Dish Characteristics:

• Sweet and savory with a hint of spice
• Rich and creamy custard filling
• Flaky and buttery crust
• Perfect for a special occasion or holiday dessert

User Comments:

• "This carrot pie is delicious! The flavors are well-balanced and the crust is perfect."
• "I love the creamy filling and the carrots add a nice sweetness."
• "This is the best carrot pie I've ever had. I'll definitely be making it again."
• "This pie is a hit with my family and friends. It's always a crowd-pleaser."
• "I highly recommend this carrot pie. It's a delicious and easy-to-make dessert."

Special Precautions and Tips:

• If you don't have a shortbread crust mix, you can use any other type of pie crust mix.
• If you don't have a 9-inch pie plate, you can use a 9x13-inch baking dish. The baking time may vary slightly.
• Let the pie cool for at least 2 hours before serving. This will allow the custard to set and the pie to slice more easily.
• To store the pie, refrigerate it for up to 3 days.