"Holiday Carrot Pie" for better pH!
I came up with this when I had some left over cooked Carrots and wanted to make pumkin pie for Dad (He can't have dairy products). He absolutely loved it! Most of the family thought it was Pumkin Pie. :D
Date: 9/20/2005 10:22:56 AM ( 17 y ) ... viewed 1612 times
"Holiday Carrot Pie"
2 Cups pureed, cooked carrots
1/2 Cup Fruitose or Raw Sugar
1/4 tsp Stevia White Poweder
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1 2/3 cups Canned Coconut Milk (Sub. half water or all Rice milk)
1 cup Unsweetend Coconut Flakes
Heat Oven to 425 F. Prepare Pie Shell. Beat eggs slightly and beat in the remaining ingredients until smooth. Pour in pastry-line pie dish. Bake 15 minutes.
Reduce oven temperature to 350 F. Bake for 45 minutes longer, or until knife insterted in center comes out clean. Cool. Serve With Stevia Sweetend Whipped Cream!
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