Home Cooking Recipes
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Cool Carrot Pie
Chef:  Gwendolyn Trinbell Pease - Castleton, NY          Category:  Desserts

Ingredients:
1 1/4 cups graham crackers (20)
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup liquid shortening
1 package orange gelatin
1 cup boiling water
1 cup carrots, pureed
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt (optional)
1 (6 oz.) package cream cheese, softened
3 cups confectioners sugar
1/4 cup orange juice
1 tablespoon orange rind, grated





Directions: Crust: Mix together crackers, white sugar, cinnamon, nutmeg and shortening. Press evenly into 9 inch pie plate. Bake at 350°F for 8 minutes in oven. Keep cold in refrigerator. Filling: In orange gelatin in a 1 quart bowl and add boiling water. Dissolve thoroughly and mix well. Let stand approximately 10 minutes. Add carrots, cinnamon, cloves and salt. Mix well. Put in lightly greased 9 inch pie plate. Refrigerate until cold and firm. Slide into pie crust. Adjust. Topping: Beat cream cheese, confectioners sugar, orange juice and orange rind together in 1 quart bowl until well blended. Spread evenly on the filling in the pie crust. Serve.

Notes: This was a Thanksgiving special for our family one year in Saratoga Springs, NY.

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