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Cakes and Pies - Carrot Custard Pie



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.
 
 
 
 
Submitted By: Denise Conatser
Jamestown
Fentress Farmers Co-op
 
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