Spiced Carrot Pie

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Ready, set, cook! Special edition contest entry: this from scratch sweet pie can be served as a side to dinner or stands by itself as a dessert. I wanted to create a crust from potatoes and fill it with something unique. This is where the idea began. I added some goat cheese to the crust in order to make it more rich and zante currants to the carrot filling for texture. With a little whipped topping it is a great accompaniment to any dinner.

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Steps

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Thaw four cups of simply potatoes shredded hash browns.

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Preheat oven to 300 degrees.

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Combine all crust ingredients except the flour in a food processor until smooth.

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Add flour slowly while stirring potato mixture.

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Press crust firmly into a 9 inch pie plate.

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Bake at 300 for 30 minutes or until middle is firm to the touch.

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While crust is baking boil carrots until soft.

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Then combine all ingredients except the currents in a food processor until smooth.

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Gently add currants.

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Let the pie crust cool for five minutes then fill with carrot filling.

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Bake at 400 for 10 minutes then 325 for 40 minutes.

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Let pie cool completely before serving.

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Add whipped cream.

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Ingredients

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simply potatoes shredded hash browns, baking powder, salt, goat cheese, all-purpose flour, carrots, brown sugar, cumin, cinnamon, egg, heavy whipping cream, orange zest, orange juice, currants