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Recipe Carrot Pecan Crunch Pie (Pie)

Home Cooking Recipes
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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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