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Carrot Pecan Crunch Pie

Source of Recipe

epicurious


List of Ingredients

1 (9 inch) unbaked pie shell
110 g packed brown sugar
55 g butter, melted
120 g chopped pecans
490 g carrots, cut into 1 inch pieces
2 eggs
1 (14 ounce) can sweetened condensed milk
2 g pumpkin pie spice
1 g salt



Recipe

Preheat oven to 375 degrees F (190 degrees
C).

To Make Topping: In a medium bowl combine
brown sugar, melted butter or margarine, and
chopped pecans. Mix well and set aside.

To Make Carrot Custard: Steam carrots until
tender. Drain and cool. Place cooled carrots
in a blender or food processor and add eggs,
condensed milk, pumpkin pie spice, and salt.
Blend until smooth. Pour carrot mixture into
pie shell. Sprinkle with pecan topping.

Bake in preheated oven for 45 minutes or
until toothpick inserted in center comes out
clean.