*  Exported from  MasterCook  *

                      Honey Topped Carrot Cream Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies                             Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for 9" one crust pie
   2      cups          Carrots; cooked -- mashed
     3/4  cup           Sugar
   1 1/2  teaspoons     Pumpkin pie spice
     1/4  teaspoon      Salt
   2      tablespoons   Sherry or bourbon
   2                    Egg yolks
   1                    Egg
  10 1/2  ounces        Evaporated milk; 2 -- 5.3 oz
                        cans
                        -----TOPPING-----
   2                    Egg whites
     1/4  cup           Honey

Heat oven to 425~. 
Prepare desired crust for 9"pie.In large bowl, combine all filling ingredients; blend well. 
Pour into pastry lined pie plate.
 Carefully transfer to oven rack.
 Bake for 15 minutes.
 Reduce oven temperature to 350~; continue baking 40-50 minutes or until tested done. Cool.
 In small bowl, beat egg whites until soft peaks form.
 Gradually add honey, beating continuously until stiff enough to hold shape.
Refrigerate both pie and topping until serving time.
 Serve pie with topping or pass topping  to spoon over each slice. Garnish as desired.

 NOTES: 1). To mash carrots, process in food processor or beat using electric mixer, until smooth.
 2). 32 oz canned carrots, drained, can be used for cooked carrots.
 3). 2 cups mashed sweet potatoes or 18 oz vacuum packed sweet potatoes can be substituted for carrots.
 4). If topping is not desired, 2 whole eggs can be used in place of 2 egg yolks and 1 whole egg in filling.
 5). Cover edge of pie crust with foil during last 10-15 minutes of baking
 if needed to prevent excessive browning.

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