9th Family Generation Pecan-Topped Carrot Pie

Melanie Campbell

By
@RossCampbell

People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist!


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Rating:

Comments:

Serves:

6-8

Prep:

35 Min

Cook:

45 Min

Method:

Bake

Ingredients

4 c
sliced fresh carrots
1 can(s)
(14 ounces) sweeteed condensed milk
2
eggs
1 tsp
pumpkin pie spice
1/2 tsp
ground cinnamon
dash salt
1
unbaked pastry shell (9 inches)
1 c
chopped pecans
1/2 c
packed brown sugar
3 Tbsp
butter, melted

Directions Step-By-Step

1
Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool.
2
Place the carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling.
3
Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: English
Other Tags: Quick & Easy, Healthy, Heirloom