We begin our adventures with a carrot pie. There is no beginning or end to food adventures, but pie is a beginning. Carrot pie is similar to pumpkin or sweet potato pie and it pairs perfectly with a sweet and crunchy pecan streusel topping.

In the world of Wheel of Time, we travel to peaceful Stedding Tsofu where the Ogier serve carrot pie topped with pecans from their beloved gardens and trees. Everything is slow and relaxed in the steddings. These are the only place where the world’s magic does not function and all weapons must be left Outside. The long-lived Ogier are often found reading books, singing to trees, and meeting at The Stump with the Elders for important business. They are known as gracious hosts, friendly to all people, if a bit reclusive. Visitors are a great excuse to make pie! When Rand and his party visit a stedding (in the book), he sees Ogier women through their kitchen windows rolling pie crusts, no doubt looking forward to a large evening gathering with friends and music. Rand notes their slightly too-large cups and forks, not designed for the smaller hands of humans.

Stedding Tsofu Carrot Pie

Sweet carrot pie from the Ogier gardens, topped with crunchy pecan streusel.

5 from 1 vote

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Course Dessert

Cuisine Ogier, Wheel of Time

Servings 8 slices

Equipment

• Large sauce pan (for cooking carrots)
• Blender
• Pie plate
• Pie shield or aluminum foil

Ingredients

  

1x2x3x

• 1 9" pie crust unbaked
• 4 cups sliced fresh carrots*
• 14 oz can of sweetened condensed milk
• 1 tsp pie spice
• ½ tsp ground cinnamon
• dash table salt

Pecan Streusel Topping

• 1 cup chopped pecans (or substitute walnuts)
• ½ cup brown sugar packed
• 3 Tbsp butter MELTED

Instructions

 

• Cook carrots: Add 2" of water to a large saucepan. Add carrots. Bring to a boil. Reduce heat; cover and cook 9-11 minutes or until tender. Drain and cool.
• Preheat oven to 375 F.
• Make filling: Place the carrots, sweetened condensed milk, eggs, spices, and salt in a blender. Cover and process until pureed, then process for 1 additional minute.
• Pour filling into pie crust.
• Make topping: In a small bowl, mix together the nuts, brown sugar, and melted butter. Carefully pour topping over the carrot filling.
• Cover edges of the pie with a pie shield or a ring of aluminum foil to keep them from burning.
• Bake at 375 F for 45-55 minutes or until a knife inserted near the center comes out clean and edges are brown. Cool on a wire rack.

Notes

* Can substitute pre-cooked carrots and skip the first step if you have leftovers to use up.

 

Store any leftovers in the fridge.

Keyword autumn, summer, Thanksgiving

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