Pecan Topped Carrot Pie Recipe
Ingredients
| Carrots | 4 Cup (16 tbs), sliced | |
| Sweetened condensed milk | 1 Can (10oz) | |
| Eggs | 2 | |
| Pumpkin pie spice | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1 Dash | |
| 1 unbaked pastry shell (9 inches) | ||
| Pecans | 1 Cup (16 tbs), chopped | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Butter | 3 Tablespoon, melted | |
Directions
Add 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.
Place carrots, milk, eggs, 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.
Bake at 375 degree for 45-50 minutes or until a knife inserted near the center comes out clean and the edges are browned.
Cool on a wire rack.
Refrigerate leftovers.
Bring to a boil.
Reduce heat; cover and cook for 9-11 minutes or until tender.
Drain and cool.
Place carrots, milk, eggs, 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.
Bake at 375 degree for 45-50 minutes or until a knife inserted near the center comes out clean and the edges are browned.
Cool on a wire rack.
Refrigerate leftovers.
Comments
Comments: 1 |
Add a Comment
Chef
