29 | OutBoise Magazine | NEWS
OutBoise.com | Issue 1.2 | November 2014
Carrot Pie
by Jerry Nabarrete-Stuart
3 cups of raw peeled carrots (which is
about 1.25 lbs or 650 gm by weight) to yield
2 cups of carrot puree. (I use the peeled
organic baby carrots from Costco)
1 cups sugar (metric: 200 grams). Instead
of sugar, you could use honey (use 0.75
cups), natural sugar (1 cup), agave (1 cup),
brown sugar (1 cup),
Stevia (1/3 cup) or Splenda (1.25 cups).
If you are using artificial sweeteners (Splenda or Stevia) you’ll find that they taste pretty
good, but you’ll get better results when you do a 50-50 mix with sugar or honey. And diabetics, you can
use Stevia or Splenda alone, in place of sugar and get pretty decent results.
2 teaspoons ground cinnamon (metric: 6 grams)
1 teaspoon ground allspice (metric: 2 grams)
1/2 teaspoon ground cloves (metric: 2 grams)
1/2 teaspoon ground ginger (metric: 1.25 grams)
Optional: 1/2 teaspoon mace (which you’ll find in the very old pumpkin pie recipes) (metric: 1.25
grams)
1/2 teaspoon of vanilla extract (optional) (metric: 20 grams)
1/2 teaspoon salt (optional, I don’t use any)
4 large eggs - to reduce fat and cholesterol, you may use egg whites (like “Egg Beaters) instead, and
vegans may want to use Ener-G (see this page for more information about egg substitutes)
1 can (12oz) of evaporated milk (I use the nonfat version) for best results. (metric: each can is about
.35 liter, or about a half liter total))
Boil the carrots about 20 min, or until very soft. Make your pie crust and line your pie plate. Preheat
the oven to 425 degrees. Mix the remaining ingredients into the carrots. Pour into pie crust. Bake for 15
minutes then decrease the heat to 350 and continue baking for another 45 to 60 minutes or until a butter knife inserted in the middle comes out clean.