Ingredients for Carrot Pie Diabetic
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How to Make Carrot Pie Diabetic
- Preheat oven to 400°F (200°C).
- Gently press a 9-inch pre-made pie crust into a pie plate. Crimp the edges.
- Blind bake the crust for 3-5 minutes. Remove from oven and set aside to cool slightly.
- While the crust cools, place 1 lb (450g) carrots, peeled and chopped, in a medium saucepan. Add enough water to cover.
- Bring to a boil, then reduce heat and simmer until carrots are tender (about 10-15 minutes).
- Drain the carrots thoroughly and puree them in a food processor until smooth.
- In a large bowl, whisk together the pureed carrots, 1/2 cup Splenda (or granulated sugar), 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 teaspoon vanilla extract.
- Gradually whisk in 1/2 cup of milk until the batter is smooth and well combined.
- Pour the carrot mixture into the partially baked pie crust.
- Bake for 10 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C).
- Continue baking for an additional 40-45 minutes, or until the pie is set and a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
18g
Carbs
6g
