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Pecan-Topped Carrot Pie Recipe

Pecan-Topped Carrot Pie Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling YIELD:6-8 servings

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

  • 1. 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.
  • 2. Place the carrots, milk, eggs, 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.
  • 3. 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.

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Pecan-Topped Carrot Pie

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MY REVIEW
Reviewed Nov. 14, 2014

"This delicious pie was a a keeper and a hit!!"

MY REVIEW
Reviewed Jan. 20, 2014

"I followed this recipe exactly with a homemade dough crust. It was delicious. It combines a pumpkin pie texture and pecan pie flavor. The 4 cups of carrots are almost in-detectable, but they do give it a beautiful orange color."

MY REVIEW
Reviewed Nov. 30, 2013

"I followed this recipe exactly as written and it turned out perfectly. It received lots of compliments at Thanksgiving from both pumpkin-pie-loving and pecan-pie-loving family. The idea had been to kill two birds with one stone, and it definitely worked. I would make this pie again even for a non-holiday."

MY REVIEW
Reviewed Nov. 17, 2013

"This has a great flavor and is easy to make. I made it in a graham cracker crust instead & it was tasty!"

MY REVIEW
Reviewed Dec. 24, 2009

"What a great recipe!! I made this with a ginger snap crust in a 9" spring-form pan. As I was out of pumpkin pie spice, I substituted 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/2 tsp cloves. I have also substituted half-and-half or evaporated milk for the sweetened condensed milk."

MY REVIEW
Reviewed Nov. 24, 2009

"I made this pie for Easter this year and it was so GOOD. I am going to make it again for Thanksgiving. I have to say I liked it better than Pumpkin Pie. This is a must try recipe"

MY REVIEW
Reviewed Oct. 23, 2009

"I tried this recipe and found my family absolutely loved it. I will definitely make it again."

MY REVIEW
Reviewed Nov. 25, 2008

"Delicious--unless you tell someone it is carrot they will never know. What a great fall treat and awesome way to incorporate veggies into the diet!"

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