Carrot pecan crunch pie

Carrot pecan crunch pie

Ingredients/Components

• eggs - 2 item
• chopped pecans - 1 c
• brown sugar - 1/2 c
• butter - 1/4 c
• unbaked 9-inch pastry shell - 1 item
• dash of salt - 1 item
• pumpkin pie spice - 1 Tbsp
• can sweetened condensed milk - 1 oz
• carrots, cut up

How to make carrot pecan crunch pie:

Cook carrots until tender (30 minutes); drain. Puree in blender until smooth. Combine eggs, sweetened condensed milk, pie spice and salt in bowl. Add carrots. Mix well and turn into pastry shell. Mix brown sugar and butter; stir in pecans. Sprinkle evenly over pie. Cover edge of pie with foil. Bake at 375° for 25 minutes. Remove foil. Bake additional 20 to 25 minutes. Makes 8 servings. Very good; tastes like pumpkin pie.

Recipe categories: Desserts, Pie, Pies and tarts.