Carrot Pecan Pie
|9 inch pie pastry||1 (Your Own Recipe Or A Mix)|
|Sliced scraped carrots||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs) (Can Be Evaporated)|
|Ground ginger||1⁄8 Teaspoon|
|Brown sugar||1 Tablespoon|
|Pecans||1⁄2 Cup (8 tbs) (Halves Or Pieces)|
Make pastry ahead, line glass pie pan, and chill while you make filling.
Cook carrots covered in 1 cup water (with a pinch each of salt and sugar) until very tender, about 30 minutes.
Drain, if any liquid remains, and whirl carrots in blender until smooth.
You should have 1 cup of puree.
Cream butter with 1/4 cup sugar.
With whisk, beat eggs lightly and whisk in remaining 1/4 cup sugar, the carrot puree, milk, spices and salt.
Whisk in the creamed butter and sugar until mixture is blended evenly.
Pour into pastry and set in oven preheated to 450°F.
Bake 15 minutes.
Reduce heat to 325°F.
Remove pie and spread with Pecan Topping.
Bake about 40 minutes longer, or until firm.
Cool completely before cutting.
Serve in small wedges with softly whipped cream.
In small saucepan, melt butter and add brown sugar.
Stir over low heat until sugar melts, just a few seconds.
Add pecans, remove from heat, and stir until pecans are coated with the syrup.