You Want Pies With That? Carrot Cake Pie

I got to pick this month's YWPWT theme!

After lots of thought, I decided on "Family Favorite Pie." Here was my description:

"Everyone's family has traditions, including favorite desserts. What's your family favorite? Is it your mom's brownies, your grandmother's banana pudding, your brother's famous chocolate chip cookies? Whatever that favorite dessert is, take it and turn it into a pie! If it already is a pie, make the recipe with your own special twist. If you're feeling extra energized and willing to divulge family secrets, include the original recipe!"

I was so excited about my theme, but I have to tell you.. I didn't really think about the idea for this pie until yesterday. I guess I just work well under pressure! My dad has a classic carrot cake recipe, one I actually use at Tickled Pink. So the idea for carrot cake pie jumped into my head. I had a few carrot cupcakes leftover, so it was perfect.

Basic Pie Crust. Carrot Cake Filling. Cream Cheese Frosting.

I can't be the first person to think of this, can I?

I don't think this one will last very long..

Here's a loose recipe.

Components:
1. A basic pie crust, partially cooked
2. Carrot cake filling: leftover carrot cake mixed with cream cheese frosting (I used two carrot cupcakes and about 1/2 cup cream cheese frosting. there needs to be more cream cheese than cake.)
3. More cream cheese frosting!

Bake at 350 for about 20-30 minutes until set. Cool fully, and then frost. Yum!