sweet carrot pecan pie
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!
Blue Ribbon Recipe
This holiday pie has an old-fashioned feeling but the pecan topping gives it a modern flair. We're not used to making a pie with grated carrots, so we loved trying this Depression Era cake. The pie is creamy and full of warm spices. The pecan topping not only adds crunch but also a pop of sweetness. With its distinct carrot flavor, this pie is not overly sweet.
prep time
20 Min
cook time
50 Min
method
Bake
yield
8 serving(s)
Ingredients
- 4 cups sliced fresh carrots
- 1 can sweetened condensed milk (14 oz)
- 2 large eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- dash salt
- 1 - 9 inch pastry pie crust (unbaked)
- 1 cup chopped pecans
- 1/2 cup brown sugar, firmly packed
- 3 tablespoons butter, melted
How To Make sweet carrot pecan pie
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Step 1Boil carrots in one inch of water, in a large saucepan. When water is boiling, reduce heat, cover, and cook for 10 mins or until tender. Drain and cool. -
Step 2In a food processor, add cooled, cooked carrots, condensed milk, eggs, cinnamon, and salt. Puree mixture and process approximately 1 minute longer.
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Step 3Pour into reserved pastry/pie shell.
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Step 4Combine pecans, brown sugar, and butter.
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Step 5Sprinkle pecan mixture over pie filling.
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Step 6Bake at 375°F, 45-50 mins, or until knife in center returns clean and crust edges are lightly browned. Cool on a wire rack. Enjoy!
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Step 7TIP: if you don't have nutmeg, ground ginger, and ground cloves, you can substitute 1 teaspoon of Pumpkin Pie Spices.
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Step 8Optional 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!"
- 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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