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Pecan Carrot Pie

Pecan Carrot Pie
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
8-10 ServingsPrep: 45 min. Bake: 50 min.

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
© Taste of Home 2013

2 of 2

Pecan Carrot Pie (continued)

Directions (continued)

  • minutes longer or until a knife inserted near the center comes out
  • clean. Cool completely. Store in the refrigerator. Yield: 8-10
  • servings.
Nutrition 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.
© Taste of Home 2013