Carrot Custard Pie

Carrot Custard Pie When I bought carrots for yesterday’s dinner, I bought one bag that had 3 big carrots in. I had no other choice --- at the supermarket I went, they had some special sale, 3-for-200 something yen, and didn’t sell carrots individually on that day. So you might think I still have some carrots left today? You’re perfectly right. What’s your first choice when you have a lot of carrots left? Maybe carrot cake? That’s one good choice. But what comes to my mind first in this kind of situation is: Carrot custard pie. I found the recipe for the pie in an old cookbook I brought back from the U.S., Women’s Circle for Cooks on the Go (1992). This is a paperback with no colored photo except on its front and back cover, but somehow the recipes inside look so attractive to me. Maybe it’s the magic of the black-and-white illustrations inside? I still have so many recipes to try in this cookbook, and that just fills my life with joy. I mean it. Though the recipe for this carrot custard pie calls for an unbaked pie shell, I always make a pie shell from Honey Graham Crackers. It’s even better this way! BTW, this is what I use for making graham cracker crumbs. Am I hearing laughter …?