Pecan Topped Carrot Pie
Description
You have probably never knew that there was such a thing as carrot pie, right? Well, everyone knows about carrot cake, so why not carrot pie? It's definitely worth trying this different twist on a dessert.
Ingredients
4 c. freshly sliced carrots
14 oz. can sweetened condensed milk
2 eggs
1 t. pumpkin pie spice
1/2 t. ground cinnamon
dash salt
1- 9 inch unbaked pastry shell
1 c. chopped pecans
1/2 c. packed brown sugar
3 T. butter, melted
Directions
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Preheat oven to 375 degrees.
Add 1 inch of water to a large saucepan; add carrots; bring to a boil; reduce heat; cover; cook for 9-11 minutes or until tender; drain; cool.
Place the carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender; cover; process until pureed; process 1 minute longer. Pour into pastry shell.
Combine pecans, brown sugar and butter; sprinkle over filling.
Bake 45-50 minutes or until a sharp 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 over-browning, if necessary.
Remove from oven; cool on a wire rack.
Serve.
6-8 servings.
Refrigerate leftovers.