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    You are in: Home / Recipes / Carrot Pie Recipe
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    Carrot Pie

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on December 29, 2009

      The inside carrot part of this thing is AWESOME! I will definitely make that as a baked side dish all by itself in the future. It's very tasty and has a "pot pie" reminiscence about it. As far as the rest of the recipe with the crust and all though... it was WAY too much crust to attempt to balance out the inside, and the crust was a little of a pain (doesn't want to roll out very well), so it was annoying to avoid it while eating after it took so much effort. Have to say though that it did create one of the best smells through the house (I think it was the cider vinegar in the crust that did that. I'd never heard of adding cider vinegar to a dough before, and it created a really nice savory smell.) Perhaps if crust is wished, I'd say half the recipe, and criss-cross it over the top only. Seems like it should bake just fine in a corning instead of a loaf pan.

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    • on October 02, 2006

      I admit I cheated, I didn't make my own pie crust - it's not my thing so this review is for the filling itself. The rice has this nice chewy texture, the onions, carrots and cheese mix to give it a great flavor. I will definitely make this again and may skip the crust all together. We used it as a side dish but I could see it as a main dish when paired with a salad or even a nice soup.

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    Nutritional Facts for Carrot Pie

    Serving Size: 1 (228 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 539.8
     
    Calories from Fat 313
    58%
    Total Fat 34.8 g
    53%
    Saturated Fat 19.5 g
    97%
    Cholesterol 210.8 mg
    70%
    Sodium 929.9 mg
    38%
    Total Carbohydrate 43.4 g
    14%
    Dietary Fiber 5.4 g
    21%
    Sugars 6.6 g
    26%
    Protein 14.8 g
    29%

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