1 c Shredded carrots
1/2 c Dates — chopped fine
1/2 c Packed brown sugar
1 tb Flour
1/4 tb Salt
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1 Egg
3/4 c Evaporated milk
1 9 inch pie crust
Nut topping: —
1/3 c Packed brown sugar
1/4 c Dried coconut
1/4 c Pecans — chopped
2 tb Margarine
1 1/2 tb Evaporated milk
1/2 ts Orange extract
1. Combine the grated carrots, dates, brown sugar, flour, salt, and all the
spices. Mix to blend. 2. Add the beaten egg and evaporated milk (not
sweetened condensed milk); blend well. Pour into unbaked pie shell. 3.
Preheat oven to 425 degrees and bake the pie for 10 minutes. 4. Lower heat
to 350 and bake 25 minutes longer, or until knife inserted 1/3 in from edge
comes out clean. 5. Make topping by blending all the topping ingredients
together. 6. Remove from oven and sprinkle topping over pie. Place under
the broiler for 2-3 minutes or until bubbling and golden brown. Serve
topped with whipped cream if desired.
Yields
8 Servings