Farm To Kitchen Premiere with Kendall Rae Johnson & Olivia Rader

Location: Georgia Grown Test Kitchen, Videographer/Editor : Craig Lane (Contact Atlanta)

Watch the only youtube show during the holidays where the The Youngest Certified Farmer In Georgia and Georgia Grown's Test Kitchen Chef Olivia Rader whip up some awesome treats and holiday eats that may be your new family favorite and what the kiddies will love.

All of the produce are from local Georgia Grown Farmers and Kendall's own farm too. Follow along and cook with Kendall. We will link all of our tools, books and favorite gidget gadgets on our youtube posts. Make sure to subscribe to our youtube and set the bell for all bi-weekly reminders.


Recipe - Carrot Meringue Pie

Myrtle Gravitt

Route 4

Canton, Ga



1 blind baked pie crust for standard 9-inch pie

3 cups cooked carrots

1 teaspoon salt

3 egg yolks

½ cup sugar, white or brown

½ cup heavy cream

½ stick margarine or butter, melted and cooled

2 tablespoons flour

1 ½ teaspoons lemon juice, divided

1 ½ teaspoon nutmeg, cloves, cinnamon

Meringue Topping

3 egg whites

3 tablespoons sugar

½ teaspoon vanilla


Preheat oven to 350 degrees.

Cook carrots with enough water to cover, salt and 1 teaspoon of the lemon juice until well done and soft.

Drain and set aside 1/4 cup carrot cooking liquid. Puree in food processor with 2 tablespoons of carrot cooking liquid to make a loose puree, adding more by the tablespoon if needed.  

Add egg yolks, sugar and heavy cream and blend until smooth.

Pour filling into blind-baked pie shell.

Bake one hour or until mostly firm but still slightly jiggly in the center. Let cool slightly while you prepare the filling.

Beat egg whites until foamy. Add remaining ½ teaspoon lemon juice, then with mixer running, gradually add sugar. Continue beating until rounded, firm peaks form and meringue is smooth and glossy.  Add vanilla and beat briefly to combine.

Spoon all of the meringue onto the pie, and use the back of the spoon to spread all the way to the edges and create swirled peaks and valleys. Be careful not to handle it too much to avoid deflating your meringue topping.

Place the pie back into the 350 degree oven on the middle rack, and bake for about 15 minutes or until meringue is lightly browned. Let cool completely before serving.



This season is upon us, don't forget to pre-order your Collard Greens and Sweet Potatoes from Georgia's Youngest Certified Farmer.

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