1 1/2 cups chopped red onion
1/2 cup chopped green bell pepper
1 cup sliced carrot
1 cup melted butter
1 cup white sugar
5 egg yolks
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 1/2 teaspoons lemon juice
1 1/2 teaspoons white sugar
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch pie pan.
In a large saucepan, combine tomatoes, red onion, green bell pepper, carrot and butter. Bring mixture to a boil, then reduce heat and simmer for 10 minutes. Temporarily reduce heat and remove from heat; pour over tomato mixture. Mix in sugar, egg yolks, vanilla, lemon rinses, lemon zest and liqueur. Spread evenly into pie plate, avoiding sticking.
Bake in preheated oven until tomato filling is bubbly, about 30 minutes. Cool slightly. Serve immediately. Cool completely. Garnish with lemon juice, sugar and lemon rinses, and lemon slices. Alternatively, store pie in refrigerator.
A delightful dessert, I will be making this at Christmas time :) I made it without the greek yogurt and it turned out wonderfully.
Have not narrowed down what type of pie I was looking for, bought a url for this pie and it turned out great(!) of course my 24 hr old daughter had runny left overs which I cooked according to the directions and it ended up being a bit of a pain to get out of the pie pan as the topping was not evenly distributed and it was somewhat sweet, I may try it with a looser topping to reduce the richness, and bake larger.
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