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
