Spiced Carrot Pie

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.

• Ready In: 1 hr 49 mins
• Serves: 8
• Yields: 1 9 inch pie

Ingredients

• Pie Crust

• 3  cups  Simply Potatoes® Shredded Hash Browns
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 3  ounces  goat cheese
• 2  cups all-purpose flour

• Filling

• 8  carrots, peeled and sliced (about one pound)
• 1  cup  Simply Potatoes® Shredded Hash Browns
• 1⁄2 cup brown sugar
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1  large egg
• 1⁄2 cup heavy whipping cream
• 1⁄4 teaspoon orange zest
• 1⁄8 cup  orange juice
• 1  cup currants

Directions

1. Thaw four cups of Simply Potatoes Shredded Hash Browns. Preheat oven to 300 degrees. Combine all crust ingredients except the flour in a food processor until smooth. Add flour slowly while stirring potato mixture. Press crust firmly into a 9 inch pie plate. Bake at 300 for 30 minutes or until middle is firm to the touch.
2. While crust is baking boil carrots until soft. Then combine all ingredients except the currents in a food processor until smooth. Gently add currants.
3. Let the pie crust cool for five minutes then fill with carrot filling.
4. Bake at 400 for 10 minutes then 325 for 40 minutes.
5. Let pie cool completely before serving. Add whipped cream.