Carrot Pecan Crunch Pie
Description
Like a classic pumpkin pie, but this lovely, light pie is made with pureed carrots. The custard is poured into a pie shell, sprinkled with pecans and baked. Serve with whipped cream flavored with candied ginger.
Ingredients
•
1 (9 inch) unbaked pie shell
•
1/2 cup packed brown sugar
•
1/4 cup butter, melted
•
1 cup chopped pecans
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4 cups carrots, cut into 1 inch pieces
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2 eggs
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1 (14 ounce) can sweetened condensed milk
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1 teaspoon pumpkin pie spice
•
1 pinch salt
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
2
To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
3
To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
4
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.