Sweet Carrot Pecan Pie

Pamela Jarvinen

By
@PieMama

During the depression, government food banks provided potatoes and carrots. Many dishes were developed such as carrot pie to bring something sweet to the table without taking too much from already empty pockets. Here's a modern day version using sweetened condensed milk to give the pie a smooth creamy consistency. Enjoy!


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

20 Min

Cook:

50 Min

Ingredients

4 c
sliced fresh carrots
1 can(s)
(14oz) sweetened condensed milk
2
eggs
1/2 tsp
nutmeg
1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
ground cloves
dash(es)
salt
1
9 inch pastry pie crust (unbaked)
1 c
chopped pecans
1/2 c
brown sugar, firmly packed
3 Tbsp
butter, melted

Directions Step-By-Step

1
Boil carrots in one inch of water, in large saucepan. When water is boiling, reduce heat, cover & cook 10mins or until tender. Drain and cool
2
In a food processor, add cooled, cooked carrots, condensed milk, eggs, cinnamon & salt. Puree mixture and process approximately 1 minute longer. Pour into reserved pastry/pie shell.
3
Combine pecans, brown sugar, and butter. Sprinkle pecan mixture over pie filling. Bake at 375°F , 45-50 mins, or until knife in center returns clean and crust edges are lightly browned. Cool on wire rack. Enjoy!
4
TIP: if you don't have nutmeg, ground ginger and ground cloves, you can substitute 1 teaspoon of Pumpkin Pie Spices
5
Optional Crust Enhancement-- For a special treat, try the Gingersnap Pecan Crust Recipe-- When using this crust, we leave out the ginger in the carrot filling and the pecans from the top, in favor of the crust which is made of crushed gingersnap cookies and chopped pecans-- This version will make your mouth snap to attention and say "OoohLaLa!"

About this Recipe

Course/Dish: Pies
Hashtags: #pecans, #Carrots