Name: Carrot Pecan Crunch Pie
Yield: 8
Ingredients: Unbaked pie shell - 1 (9 inch); Packed brown sugar - ½ cup; Butter, melted - ¼ cup; Chopped pecans - 1 cup; Carrots, cut into 1 inch pieces - 4 cups; Eggs - 2; Sweetened condensed milk - 1 (14 ounce) can; Pumpkin pie spice - 1 teaspoon; Salt - 1 pinch

Ingredients for - Carrot Pecan Crunch Pie

1. Unbaked pie shell 1 (9 inch)

2. Packed brown sugar ½ cup

3. Butter, melted ¼ cup

4. Chopped pecans 1 cup

5. Carrots, cut into 1 inch pieces 4 cups

6. Eggs 2

7. Sweetened condensed milk 1 (14 ounce) can

8. Pumpkin pie spice 1 teaspoon

9. Salt 1 pinch

How to cook deliciously - Carrot Pecan Crunch Pie

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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