Pecan Topped Carrot Pie
|Sliced fresh carrots||4 Cup (64 tbs)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Pumpkin pie spice||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|9 inch unbaked pastry shell||1|
|Chopped pecans||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter||3 Tablespoon, melted|
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.