9th family generation pecan-topped carrot pie
People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist!
prep time
35 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 4 cups sliced fresh carrots
- 1 can (14 ounces) sweeteed condensed milk
- 2 - eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- - dash salt
- 1 - unbaked pastry shell (9 inches)
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 3 tablespoons butter, melted
How To Make 9th family generation pecan-topped carrot pie
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Step 1Add 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.
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Step 2Place 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.
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Step 3Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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