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Cakes and Pies -
Carrot Custard Pie
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| INGREDIENTS |
- 3/4 cup sugar
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3 tablespoons butter or margarine, softened
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2 tablespoons all-purpose flour
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3 eggs
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1 1/4 cups evaporated milk
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1 1/4 cups carrots, grated
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1/2 teaspoon ground cinnamon
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1 unbaked 9-inch pastry shell
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| 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. |
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