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Carrot pecan crunch pie

Carrot pecan crunch pie
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • cans diced carrots, drained - 2 oz
  • beaten eggs - 2 item
  • can sweetened condensed milk - 1 oz
  • pumpkin pie spice - 1 tsp
  • salt - 1/8 tsp
  • 9-inch unbaked pie shell - 1 item
  • firmly packed brown sugar - 1/2 c
  • butter or margarine, melted - 1/4 c
  • chopped pecans - 1 c

How to make carrot pecan crunch pie:

Puree carrots in a blender or food processor until smooth. Carrots should measure 2 cups. Set aside. Combine eggs, sweetened condensed milk, pumpkin spice and salt. Add carrots and mix well. Pour mixture into unbaked pie shell. To make a topping, combine the last 3 ingredients and mix well. Sprinkle evenly over pie. Cover the crust of pie with foil to prevent overbrowning and bake at 375° for 20 to 25 minutes. Remove foil. Continue to bake for 20 to 25 more minutes or until knife inserted in center comes out clean. Makes 8 servings.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:
Carrot pecan crunch pie
2.5
Average rating: 2.5 of 5, total votes: 4
Cook. Time: PT1H40M
Total Time: PT1H40M


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Related ingredients:
eggs, butter or margarine, buttermilk, stick butter, popped corn, sticks butter, large can crushed pineapple, almond bark, sticks melted margarine, box duncan hines cake mix
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