Best 4 Nancys Olecarrot Pie Recipes
Trying to find a delicious way to use carrots? Look no further than Nancy's Olecarrot Pie! A recipe passed down through generations this carrot pie is sure to become a favorite. With its combination of sweet and savory flavors, this pie is perfect for any occasion. The recipe is easy to follow, and the result is a pie that both adults and children will love.
Here are our top 4 tried and tested recipes!
NANCY'S CHOCOLATE FUDGE PIE
This is a wonderful pie that my grandmother Nancy Harding Clark use to make for me. It has been a family favorite for years and I share it in her loving memory. Save egg whites for use with meringue recipe.
Provided by Kimberly Nielson
Categories Meringue Pie
Yield 8
Number Of Ingredients 10
Steps:
- Mix in a medium saucepan and cook until thick the white sugar, cocoa, milk, flour, dash, salt, egg yolks, and butter flavoring. Add in the vanilla and margarine and remove from heat. Let cool.
- Put into baked pie crust and top with your favorite meringue recipe. Cool in refrigerator.
Nutrition Facts : Calories 306 calories, Carbohydrate 46.2 g, Cholesterol 56.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 165.8 mg, Sugar 28.1 g
NANCY'S FRESH SALMON QUICHE PIE
First time I made this quiche was for a friend who came over for lunch many years ago. She still remembers it and it's been over 20 years ago. I guess it's good. This quiche matches well with a side salad of crisp greens and a tangy dressing. It's also meant to be served for brunch or breakfast to spruce-ya-up!
Provided by ForeverMama
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- FOR CRUST: Combine flour, butter and cream cheese in a food processor or place flour in a bowl and cut in butter and cream cheese by hand, being careful to not over-work it, working quickly so as not to melt butter with warmth of hands. Form dough into a ball. Chill dough for at least 30 minutes (can also be made a day ahead).
- Roll out onto a floured surface to fit a 9" quiche or pie pan.
- Fit pie crust in pan and refrigerate until ready to use. (Can be refrigerated a day ahead, making sure to cover with plastic wrap).
- FOR FILLING: Preheat oven 375 degrees Fahrenheit.
- Sprinkle breadcrumbs over bottom of unbaked crust.
- In a medium bowl, mix Parmesan and Swiss cheese. Distribute the cheeses evenly over breadcrumbs.
- Arrange salmon over cheeses.
- In a bowl, mix eggs, half-and-half, salt and pepper until blended and pour over contents in pie shell.
- Sprinkle chopped dill over top.
- Bake in middle of oven until quiche is set and golden brown, about 35 - 40 minutes. Allow to cool slightly, decorate with dill sprigs and serve.
Nutrition Facts : Calories 545.3, Fat 40.8, SaturatedFat 24.4, Cholesterol 206.6, Sodium 542.2, Carbohydrate 26.3, Fiber 0.9, Sugar 1.7, Protein 18.7
NANCY'S CHOCOLATE FUDGE PIE
This is a wonderful pie that my grandmother Nancy Harding Clark use to make for me. It has been a family favorite for years and I share it in her loving memory. Save egg whites for use with meringue recipe.
Provided by Kimberly Nielson
Categories Meringue Pie
Yield 8
Number Of Ingredients 10
Steps:
- Mix in a medium saucepan and cook until thick the white sugar, cocoa, milk, flour, dash, salt, egg yolks, and butter flavoring. Add in the vanilla and margarine and remove from heat. Let cool.
- Put into baked pie crust and top with your favorite meringue recipe. Cool in refrigerator.
Nutrition Facts : Calories 306 calories, Carbohydrate 46.2 g, Cholesterol 56.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 165.8 mg, Sugar 28.1 g
AUNT NANCY'S FLAKY PASTRY CRUST
Make and share this Aunt Nancy's Flaky Pastry Crust recipe from Food.com.
Provided by 2rosebud
Categories Dessert
Time 15m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
- Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
- Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
- For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
- For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
- For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.
Nutrition Facts : Calories 2456.7, Fat 164.9, SaturatedFat 41, Sodium 2332.7, Carbohydrate 214.6, Fiber 7.6, Sugar 0.8, Protein 29.1
Tips:
- Use the right carrots. Choose firm, deep-orange carrots for the best flavor and texture.
- Grate the carrots finely. This will help them cook evenly and prevent them from becoming too stringy.
- Don't overcook the carrots. They should be tender but still have a slight bite to them.
- Use a good quality butter. This will give the pie a rich, flavorful crust.
- Don't skimp on the spices. The spices are what give the pie its distinctive flavor, so be generous with them.
- Let the pie cool completely before serving. This will allow the flavors to meld and the crust to set.
Conclusion:
Carrot pie is a classic dessert that is easy to make and always a crowd-pleaser. With its sweet, spicy flavor and flaky crust, it's the perfect pie for any occasion. So next time you're looking for a delicious and comforting dessert, give carrot pie a try. You won't be disappointed!
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