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Carrot Pesto Pie

Main Ingredient: Carrots

Secondary Ingredient: basil


Terri Miller

Ingredient List

1 refrigerated pie crust
1 cup light mayonnaise
8 oz. yellow or white Cheddar (shredded 2 cups)
6 carrots, shredded
1 Tbsp. pesto


1. Place over rack in bottom position. Heat oven to 350 degrees.
2. Line a 9-inch pie plate with crust. Crimp edges with fork. Prick bottom & sides of dough in several places with a fork.
3. Bake 10-12 minutes until crust looks slightly puffed and dry.
4. Saute carrots in large pan for 5 minutes.
5. In a large bowl, stir together mayonnaise, 1 and 1 / 4 cup of cheese, carrots and pesto.
6. Sprinkle bottom of partially baked crust with 1 / 2 cup of the remaining cheese. Pour mayo and carrot mixture into the pie.
7. Sprinkle top of pie with remaining 1 / 4 cup of cheese.
8. Bake 20-25 minutes until crust is golden and juices are bubbling. (Remove and cool at least 10 minutes before cutting.)

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