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Recipe Carrot Pecan Crunch Pie (Pie)
Home Cooking Recipes
Required Ingredients:
- 1 (9 inch) unbaked pie shell
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 1 cup chopped pecans
- 4 cups carrots, cut into 1 inch pieces
- 2 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
Preparing/Cooking:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans.
- Mix well and set aside.
- 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.
- Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
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