Cowboy Country TV Recipes Cowboy Cookin' Recipes
Trailblazers
															Hall of FameTrailblazers Hall of Fame
Cowboy Country TV Recipe Books for saleReserve Your Copy Now

Season 3

Ash's Outrageous Ribs
Chorizo Cheese Dip
Chocolate Peaks
Braised Ribs
Wild Bill's Potted Cabbage
Carrot Pie
Marinated Steak
3D Spaghetti
Saskatoon Pudding
Hamburger Soup
Marie's Casserole
Haywood Farmer Steak
Y Cross Rib Roast

Season 7
Season 6
Season 5
Season 4
Season 3
Season 2
Season 1

Carrot Pie – Lauren & Keith Hitchner

On the eastern slopes of the Rocky Mountains the climate does not often allow people to grow pumpkins, so ranch cooks have adapted the pumpkin pie recipe to make use of carrots. Carrots grow in abundance and produce a superior “pumpkin” pie with a rich flavor and pleasing color.

Serves 18

4 cups cooked carrots, pureed
3 eggs, beaten
3 cups hot milk
1-1/2 cups brown sugar
2 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground ginger
1 tsp salt
3 unbaked single-crust pie shells

Puree cooked carrots in food processor. Beat eggs well. Gradually add hot milk to beaten eggs, then add remaining ingredients, mixing well with electric beater.

Pour into prepared unbaked pie shells and bake in a 350 degree oven until set and puffy. Test doneness by inserting knife into center. If knife comes out clean, custard is done. Serve with whipped cream and sprinkle with cinnamon.

Printer Friendly Version

Click to Enlarge:

Canadian Cowboy Country Magazine current issueCurrent Issue
Cowboy Country Magazine on Facebook
Cowboy Country TV DVD for saleDVDs Available
for Purchase!

Canadian Cowboy Country MagazineRFD TV Rural America Network