Tinfoil Chef

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I’ve heard of carrot cake before but I have to say that this is the first time I’ve run across carrot pie and I have to say it sounds interesting enough to advise making more than one of them at a time.

Mix a couple of eggs with a quarter teaspoon of ground cinnamon, 1/8 teaspoon of ground ginger, a pinch of salt and a dash of ground nutmeg. Beat this until thoroughly blended. Stir in a cup of cooked carrots that have either been riced or mashed.

Add a half cup of heavy cream and a half cup of your favorite sugar substitute(the original recipe called for something called “fruit sweet” but I expect most sweeteners will work here.) and stir until everything is blended. Pour this filling into a nine inch pie shell and back at 350 for about 35 minutes or until it passes the knife test.

Technorati Tags: carrot, carrot+pie, dessert, diabetic, Diabetic+friendly, pie, recipe, treat

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