This carrot pie is topped with a buttery cinnamon streusel. It is a fabulous combination that will make you wonder where carrot pie has been your whole life! It’s perfect for Easter, Thanksgiving or just because!
Prepare pie crust and place in 9-inch deep dish pie plate. Refrigerate until ready to use.
Clean and peel carrots. Cut into slices or small chunks
Put the carrots in a saucepan with a cup of water. Cover and boil for about 10-12 minutes or until soft. Drain the water from the carrots.
Puree carrots until smooth. Add in some milk if necessary to achieve a smooth consistency.
Stir the butter into the carrots until melted.
Add remaining filling ingredients and mix until combined.
Put the filling in the prepared crust and bake for 25 minutes.
While the pie is baking, stir together the flour, brown sugar and cinnamon. Cut in the butter until the mixture is crumbly.
After the first 25 minutes of baking are done, remove the pie from the oven and reduce the heat to 350°F. Sprinkle streusel mix over the pie and bake for an additional 25-35 minutes. Cover the crust if it starts to get a little bit dark.