Carrot Pecan Crunch Pie

Carrot Pecan Crunch Pie

Like a classic pumpkin pie, but this lovely, light pie is made with pureed carrots. The custard is poured into a pie shell, sprinkled with pecans and baked. Serve with whipped cream flavored with candied ginger.

Calories
523 Calories

Recipe Instructions

Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
Step 3
To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
Step 4
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Carrot Pecan Crunch Pie
Carrot Pecan Crunch Pie

Ingredients

  • 2 eggs
  • ½ cup packed brown sugar
  • 1 cup chopped pecans
  • 1 pinch salt
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup butter, melted
  • 1 teaspoon pumpkin pie spice
  • 1 (9 inch) unbaked pie shell
  • 4 cups carrots, cut into 1 inch pieces

Categories

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