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Pecan Carrot Pie Recipe

After moving from New York to Georgia, I had many opportunities to make pecan pie. This recipe stuns the Southerners when I tell them carrots are the secret ingredient! —Susan Elise Jansen, Smyrna, Georgia

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Pecan Carrot Pie Recipe

Prep: 45 min. Bake: 50 min.

Yield: 8-10 Servings

45 50 95

Ingredients

2 cups sliced carrots
1 cup water
1 cup half-and-half cream
1/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground ginger
1 unbaked pastry shell (9 inches)
PECAN TOPPING:
2 tablespoons butter
1 tablespoon brown sugar
1 cup chopped pecans

Directions

In a saucepan, simmer carrots in water for 20 minutes or until tender; drain. Place carrots and cream in a blender; cover and process until smooth. In a bowl, cream butter and brown sugar. Add eggs, nutmeg, cinnamon, salt, ginger and carrots; mix well. Pour into pastry shell. Bake at 450° for 15 minutes.
For topping, melt butter in a small saucepan. Stir in brown sugar until dissolved. Add pecans; stir until coated, about 2 minutes. Spoon over carrot filling. Reduce heat to 325°, bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 343 calories, 24 g fat (9 g saturated fat), 77 mg cholesterol, 246 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Pecan Carrot Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p136