Carrot Custard Pie - cooking recipe

Ingredients

1 lb. can carrots
2/3 c. sugar
2 eggs
1 c. canned milk, undiluted
1/2 tsp. salt
1 Tbsp. butter, melted
1/2 tsp. cinnamon
8-inch pie shell, unbaked

Preparation

Drain carrots.
Put through a sieve or food mill.
There should be one generous cup.
Combine with sugar, salt and spices. Add beaten eggs, milk and butter.
Pour into pie shell and bake at 400\u00b0 for 45 minutes or until set.