Carrot Pecan Crunch Pie Recipe

Ingredients
<br>- 1 (9 inch) unbaked pie shell
<br>- ½ cup packed brown sugar
<br>- ¼ cup butter, melted
<br>- 1 cup chopped pecans
<br>- 4 cups carrots, cut into 1 inch pieces
<br>- 2  eggs
<br>- 1 (14 ounce) can sweetened condensed milk
<br>- 1 teaspoon pumpkin pie spice
<br>- 1 pinch salt
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C).
<br>step 2: To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
<br>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.
<br>step 4: Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
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Ingredients
- 1 (9 inch) unbaked pie shell
- ½ cup packed brown sugar
- ¼ 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

Directions
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.

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