Ingredients for Pecan Topped Carrot Pie
- Fresh Carrots
- Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- Ground Cinnamon
- 1/4 teaspoon salt
- Unbaked Pastry Shell
- 1 cup pecan halves
- 1/2 cup packed brown sugar
- 1/4 cup (1/2 stick) melted unsalted butter
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How to Make Pecan Topped Carrot Pie
- Add 1 inch of water to a large saucepan.
- Add 1 pound of peeled and chopped carrots to the saucepan.
- Bring the water to a boil over high heat.
- Reduce heat to low, cover, and simmer for 9-11 minutes, or until carrots are tender.
- Drain the carrots thoroughly and let them cool completely.
- Place the cooled carrots, 1 cup of milk, 2 large eggs, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt in a blender.
- Blend until completely smooth and pureed. Blend for an additional minute for a super-smooth consistency.
- Pour the carrot puree into your prepared pie crust.
- In a medium bowl, combine 1 cup pecan halves, 1/2 cup packed brown sugar, and 1/4 cup (1/2 stick) melted unsalted butter.
- Sprinkle the pecan mixture evenly over the carrot filling.
- Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until a knife inserted near the center comes out clean and the edges are lightly browned. If the crust edges start to brown too quickly, loosely cover them with foil during the last 20 minutes of baking.
- Let the pie cool completely on a wire rack before refrigerating.
- Refrigerate leftovers for optimal flavor.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
233g
Fat
57g
Carbs
26g
