Pecan-Topped Carrot Pie
Total TimePrep: 35 min. Bake: 45 min. + cooling
This delicious pie was a a keeper and a hit!!
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.
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.
This has a great flavor and is easy to make. I made it in a graham cracker crust instead & it was tasty!
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.
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
I tried this recipe and found my family absolutely loved it. I will definitely make it again.
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!