I don’t know about your storage carrots, but mine are not long for this world. Within the next couple of months, I need to get imaginative. I’d truly NEVER heard of carrot pie. Have you? It was absolutely delicious.
Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
A Lot like a really good squash pie made with grated butternut or sweet meat pie. Yummy!
Maybe my carrots were more watery, but I only used two cups of milk for fear that three would be too runny. I just put them in the oven so we will see how it comes out! May be my first time making home made crust (can’t remember) used half whole wheat half white flour. I liked the bean trick for holding the form in prebake!
I also boiled my carrots first and then blended them so that’s probably why they retained more moisture. I first made carrot pie using a recipe from a friends mom that she got from a coolwhip container. It’s a good substitute for pumpkin, and great way to use up carrots 🙂