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Pecan Topped Carrot Pie

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Ingredients
  Sliced fresh carrots 4 Cup (64 tbs)
  Sweetened condensed milk 14 Ounce (1 Can)
  Eggs 2
  Pumpkin pie spice 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1 Dash
  9 inch unbaked pastry shell 1
  Chopped pecans 1 Cup (16 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon, melted
Directions

Add 1 in.of water to a large saucepan; add carrots.
Bring to a boil.
Reduce heat; cover and cook for 9-11 minutes or until tender.
Drain and cool.
Place carrots, milk, eggs, pie spice, cinnamon and salt in a blender.
Cover and process until pureed; process 1 minute longer.
Pour into pastry shell.
Combine the pecans, brown sugar and butter; sprinkle over filling.
Bake at 375 degree for 45-50 minutes or until a knife inserted near the center comes out clean and the edges are browned.
Cool on a wire rack.
Refrigerate leftovers.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Carrot

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