Carrot Pie

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.

Step 2
Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.

Step 3
Combine carrot puree, sugar, and eggs together in a medium bowl; mix in cinnamon and vanilla. Gradually stir in the milk. Pour mixture into the partially baked pie shell.

Step 4
Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue to bake the pie until filling is firm, about 40 to 45 minutes. Cool completely before serving.