Carrot Pie

After being faced with almost three pounds of organic baby carrots that my daughter said she didn't care for (I keep them around for her lunches), I knew that meant only one thing: they weren't going to get eaten any time soon and I'd better figure out something to to with them before they ended up in the trash.

{my trusty Ninja}

So, I remembered a little recipe card that has been languishing in my recipe files for years. And it had been years since I made it. (Only because I go through periods of wanting absolutely nothing to do with anything having to do with the kitchen and cooking or baking.)

{I had just run out of my sea salt so substituted kosher salt instead.}

{many times I use dried milk in my baking and cooking}

*Not pictured is the homemade whipped cream I made to top the slices of warm pie ):

**I find I prefer the pie better after it has been chilled in the fridge for a while.