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Tuesday, December 12, 2017

Maple & Pine Nuts Crust-less Roasted Carrot Pie

by HomeRearedChef (writer), San Jose, January 03, 2013

Credit:
Now you can have your slice of pie and eat it too!

Have you had your dose of beta carotene today? Carrots are awesome! They are very high in vitamins, such as: B1, B2, B6, vitamin K, biotin, fiber, potassium and thiamine.

Carrots help to prevent cancer; carrots improve vision, and they are anti aging and help to nourish the skin. They even help to clean your teeth after a meal, because carrots are [gently] abrasive.

But here is yet another great factor to this recipe; making this pie without a pie crust will certainly cut back on a whole lot of calories! And that is something we can all appreciate.

Now you can have your slice of pie and eat it too!

Come; take a comfortable seat at our cozy table. Dinner is served!

This recipe makes 1 crust-less deep-dish pie (8 servings)

STEPS 1 (roasting carrots):

2 [generous] cups carrots, [measured] sliced, washed, dried and peeled

A light sprinkle of salt

Wrap sliced carrots tightly in foil, and bake in a 350 degree preheated oven for about 1½ hours or until carrots are tender. Set aside to cool

STEPS 2 (pine nut topping):

1 tablespoon butter

1 tablespoon maple syrup

1 generous 1/2 cup pine nuts

In a small pot, on medium-low, heat butter and syrup until they just begin to sizzle. Add the pine nuts and stir, coating nuts well, about 2 minutes. Remove from the heat and set aside.

STEPS 3 (putting the pie together):

Preheat oven to 400 degrees

1/2 cup [packed] golden-brown sugar

1/2 cup maple syrup

1/2 cup (1-stick) butter, softened at room temperature

2 extra-large eggs, room temperature

1/2 tablespoon vanilla

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 tablespoon all-purpose flour

Generous pinch of salt

1 cup heavy whipping cream, [1-hour] room temperature

2 cups roasted carrots from steps 1, cooled

Pine nut topping from steps 2

  • In a medium mixing bowl cream butter and brown sugar together; add the rest of the ingredients (eggs through carrots) and blend well. Pour into a Pyrex pie plate or into a greased tin plate, and bake in the center of the oven for about 15 minutes.
  • Take the pie out of the oven and evenly spread the pine nut toping over the pie. Put back in the center of the oven, and immediately turn the oven’s heat down to 325 degrees, and bake for about 40-45 minutes, or until a knife inserted in the center comes out clean (or if the pie jiggles like solid Jell-O).

Cool the pie completely, and store any leftover, covered, in the fridge.

Cook with heart; eat with gusto. Buen Provecho!



About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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2 comments on Maple & Pine Nuts Crust-less Roasted Carrot Pie

Log In To Vote   Score: 1
By souschef on January 04, 2013 at 02:33 pm

I LOVE sweet-potato pie! And adding the pine nuts and maple syrup to it just puts it over the top for me.

Yum!

 Report abuse

Log In To Vote   Score: 1
By HomeRearedChef on January 04, 2013 at 02:47 pm

Thank you, Souschef! It really was delicious!!

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