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!
1Boil carrots in one inch of water, in large saucepan. When water is boiling, reduce heat, cover & cook 10mins or until tender. Drain and cool
2In 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.
3Combine 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!
4TIP: if you don't have nutmeg, ground ginger and ground cloves, you can substitute 1 teaspoon of Pumpkin Pie Spices
5Optional 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!"