Oh how I am in LOVE with this carrot pie recipe from Ashley English's 'A Year of Pies' cookbook! In the past few years I made it my goal to try just about everything in it (kind of my own personal 'Julia & Julia', minus the hero-worshipping and with a whole lot less butter), and this is definitely in the top five.
I've adapted it to reduce the brown sugar (only 3 tablespoons in the entire recipe) and swapped the whole milk to organic soy milk, and even discovered in making it a few times that it blends nicely with some sweet potato if you realize at the last minute that you don't have the full pound of carrots on hand. While many puree their pie fillings, I left this with a bit of texture, which I found more interesting... and dare I say yummier?
While it might sound unusual, carrots are - obviously - root vegetables (just like sweet potatoes which we love in pie, right?!), and - also obviously - sweet, and therefore are an amazing addition to the dessert repertoire without breaking the caloric bank (the crust, which I made using a combination of organic all-purpose and whole wheat pastry flours, veganized with Miyoko's organic vegan butter, actually has more calories than the filling!).
Two slices down in rapid succession. Oh hello lover!
(PS - if you want to find some other great pie recipes, snag a used copy of Ashley's book here!)
“Cut my pie into four pieces, I don’t think I could eat eight.” ~ Yogi Berra