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Carrot Cake Pie
Carrot Cake Pie

Before you jump to Carrot Cake Pie recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Will Help You Stay Fit And Healthy.

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Nuts as well as different seeds will be a much better option when you are trying to find a quick snack to enjoy. One of many health benefits of these kinds of nuts and seeds will be the Omega-3 and Omega-6 that can be obtained in them. These types of fatty acids are necessary to helping your body create the proper quantities of hormones your body needs for a healthy way of life. The first thing you may not recognize is that a variety of hormones that you need will only be able to be developed when you have these types of fatty acids.

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We hope you got benefit from reading it, now let’s go back to carrot cake pie recipe. To cook carrot cake pie you need 21 ingredients and 18 steps. Here is how you do it.

The ingredients needed to prepare Carrot Cake Pie:
  1. Get Pie
  2. Prepare 1 (9 inch) pie crust
  3. Take Dry ingredients
  4. Use 1 cup flour
  5. You need 1/8 tsp. Baking soda
  6. Take 1/2 tsp. Baking powder
  7. You need 1/4 tsp. Salt
  8. Prepare 1 tsp. Cinnamon
  9. Prepare 1/8 tsp. Ginger (powder)
  10. Get Wet ingredients
  11. Use 1/4 cup melted butter
  12. You need 1 cup sugar (brown if you have it)
  13. Take 1 tsp. Vanilla
  14. Get 1 egg
  15. Use 1 cup shredded carrots (about 2 medium)
  16. Get Topping
  17. Get 4 ounces cream cheese
  18. Get 1 Tbl. Butter
  19. You need 1/2 tsp. Vanilla
  20. Prepare 1/2 cup powdered sugar
  21. Provide 1/2 cup cold heavy whipping cream
Instructions to make Carrot Cake Pie:
  1. Preheat oven to 350F
  2. Make your pie crust 😉 Typically a regular pie crust is used, but the rebel I am made me go with graham this time. I think this was a great choice.
  3. Combine all the pie dry ingredients in a bowl (small to medium is fine)
  4. Mix the dry thoughly
  5. In a larger bowl, cream the butter with the sugar
  6. Add an egg and mix it in, don't over mix.
  7. Add your dry, to your wet, and mix thoroughly.
  8. Shred your carrots, this is the size I used, 2
  9. I just used my food processor to shred them, gave me just a hair over 1 cup.
  10. Fold the carrots into the filling
  11. Carefully place the filling in the crust, it's thick, even out without damaging your crust. Place in oven for 25-30 minutes, until a toothpick comes out with but a few crumbs.
  12. Let cool, then refrigerate. It's best to do the topping with it really cold.
  13. In a bowl, mix cream cheese and butter together
  14. Add vanilla and sugar, mix
  15. Add heavy cream
  16. Mix until stiff
  17. Now you can get fancy and use a pastry bag, and make rows, or, just spread out on top
  18. This is a little on the sweet side, so smaller pieces are suggested.

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