Carrot Custard Pie

Submitted By: Denise Conatser

Ingredients

• 3/4 cup sugar
• 3 tablespoons butter or margarine, softened
• 2 tablespoons all-purpose flour
• 3 eggs
• 1 1/4 cups evaporated milk
• 1 1/4 cups carrots, grated
• 1/2 teaspoon ground cinnamon
• 1 unbaked 9-inch pastry shell

Instructions

Combine sugar and butter; cream until light and fluffy. Stir in flour. Add milk, carrots, and cinnamon, stirring well.

Spoon batter into pastry shell. Bake at 425° for 15 minutes; reduce heat to 350° and bake 30 minutes or until firm.