Two yesterdays of Pie

Monday was another repeat, the strawberry rhubarb. Yummy stuff.
So then yesterday was a new one, the first in the "lol wut" series. It is called "Cinnamon Carrot Pie" and you'd never guess what it has in it.

The crust, once again, your basic crust. The filling takes a little while, but isn't tough. I sorta made a mess, though, considering the final consistency of the filling and the beating it with the electric hand mixer.

2 cups cooked, mashed carrots
1 (12-ounce) can evaporated whole milk
1 cup sugar
2 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ginger
2 teaspoons cinnamon

I had to figure out how to cook the carrots, but it seems to be as easy as boiling them until they are soft and mashable (not the social media site). Then mix everything together and beat the mix with your choice of electric mixer for two minutes. Pour the goop into the unbaked pie crust, and pop into a 400F oven. Bake for fifteen minutes and reduce heat to 350F. 45 more minutes should just about do it, until it's pretty much set throughout.
It tastes reminiscent of Pumpkin pie, so whipped cream would be a good topper. You remember that recipe from the Strawberry pie from last week, right?

Some notes: Our carrots were maybe not entirely mashed, but I think it worked out anyway. I still haven't found anywhere convenient last nightto get lard, so I'm using shortening, but I think Eliot (who just moved in for the summer) appreciates it (since he's vegetarian). Maybe I'll just stick to shortening.

Anyway, a super big thank you to Eliot! He and I did a lot of cooking last summer, and we make a good team in the kitchen. He helped a lot with the pie yesterday; he even found the recipe for it! Thanks!