Pecan-Topped Carrot Pie Recipe

Pecan-Topped Carrot Pie Recipe photo by Taste of Home

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People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist! —Darlene King, Estevan, Saskatchewan

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Pecan-Topped Carrot Pie Recipe

Prep: 35 min. Bake: 45 min. + cooling

Yield: 6-8 Servings

35 45 80

Ingredients

4 cups sliced fresh carrots
1 can (14 ounces) sweetened condensed milk
2 eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Dash salt
1 unbaked pastry shell (9 inches)
1 cup chopped pecans
1/2 cup packed brown sugar
3 tablespoons butter, melted

Directions

Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool.
Place the carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling.
Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.

Originally published as Pecan-Topped Carrot Pie in Taste of Home February/March 2008, p17