Thursday, April 28, 2011


3/4 cup sugar
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
1/8 tsp cloves
1/2 tsp grated lemon rind
2 eggs, slightly beaten
2 cups cooked, sieved carrots
1 cup undiluted evaporated milk
1 unbaked 9-inch pie shell

Combine the sugar, salt, nutmeg, cinnamon, ginger, and cloves in a medium mixing bowl. Add the grated lemon rind, slightly beaten eggs, and carrots; stir to blend. Stir in the evaporated milk until the filling is completely blended. Pour the filling into the unbaked shell. Bake in a 400 degree oven 40 to 45 minutes or until the filling is firm. Top with whipped cream, if desired.

Note: This pie is similar to a pumpkin pie in texture and taste. It is a recipe from 1960s Southern Indiana.

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