1 c. grated raw carrots
2/3 c. sugar
3 eggs, well beaten
1 c. milk (regular or evaporated)
1 t. lemon extract
1 unbaked (8 inch) pie shell
Mix carrot pie ingredients together and pour into the pie shell. Bake pie at 400° for 10 minutes or 350° for 25-30 minutes or til knife tester comes out clean.
Carrot Pie recipe is published in our January, 2002 Menu Minder.