Curried Carrot Pie
----- INGREDIENTS ------ 1 ea. 9" pie crust, partially baked & cooled
- 2 Tbsp. Butter
- 1/3 cup Green Onions, thinly sliced
- ¼ cup Onions, chopped
- 2 Tbsp. Cilantro, chopped
- 1 ½ Tbsp. Curry Paste
- Dash Salt
- Dash Pepper
- 2 ea. Large Eggs
- 1 ea. Egg Yolk
- 1 cup Half & Half
- ½ cup Coconut Milk
- 1 cup Shredded Monterey Jack Cheese
- ½ cup Shredded Cheddar Cheese
- 3 to 4 cups Carrots, peeled and thinly sliced
- Heat frying pan. Melt butter and sauté onions until soft (1 to 2 minutes). Add curry paste and coconut milk. Add salt, pepper and cilantro. Heat two minutes, then cool. Whisk in Half & Half and eggs.
- Sprinkle ½ of the cheese over bottom of pie crust.
- Mix carrots and onion, then layer mixture in the pie crust. Pour egg mixture over the top. Sprinkle remaining cheese on top.
- Bake at 350 degrees for 25 to 30 minutes (until filling is set and cheese is nicely browned). Let rest at least 10 minutes before serving.
- Restaurant Name: The Phoenix Tavern
- Division: Pittsburgh
- Category: Sides