Carrot Pecan Pie
You've had carrot cake, now try the pie! Topped with pecans for a nutty delicious and healthy dose of vitamins and fiber.
4 cups sliced fresh carrots
1 can sweetened condensed milk
2 eggs
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup chopped pecans
½ cup brown sugar, packed
3 tablespoons butter, melted
1 unbaked pastry shell
Boil carrots in a small amount of water or cook in microwave until tender. Drain and cool.
Put carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender. Process until well pureed and smooth. Pour mixture into the pastry shell. Combine the remaining ingredients and sprinkle over the top of the pie.
Bake at 350 degrees for 45-50 minutes; a knife inserted near the center should come out clean. Can cover the edges of the crust with foil during last 20 minutes to prevent over browning. Cool down before serving. Can be served warm or cold.
4 cups sliced fresh carrots
1 can sweetened condensed milk
2 eggs
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup chopped pecans
½ cup brown sugar, packed
3 tablespoons butter, melted
1 unbaked pastry shell
Boil carrots in a small amount of water or cook in microwave until tender. Drain and cool.
Put carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender. Process until well pureed and smooth. Pour mixture into the pastry shell. Combine the remaining ingredients and sprinkle over the top of the pie.
Bake at 350 degrees for 45-50 minutes; a knife inserted near the center should come out clean. Can cover the edges of the crust with foil during last 20 minutes to prevent over browning. Cool down before serving. Can be served warm or cold.