Name: Pecan-Topped Carrot Pie
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Dough for single-crust pie -; 4 cups sliced fresh carrots -; 1 can (14 ounces) sweetened condensed milk -; 2 large eggs -; 1 teaspoon pumpkin pie spice -; 1/2 teaspoon ground cinnamon -; Dash salt -; 1 cup chopped pecans -; 1/2 cup packed brown sugar -; 3 tablespoons butter, melted -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Pecan-Topped Carrot Pie

1. Dough for single-crust pie -

2. 4 cups sliced fresh carrots -

3. 1 can (14 ounces) sweetened condensed milk -

4. 2 large eggs -

5. 1 teaspoon pumpkin pie spice -

6. 1/2 teaspoon ground cinnamon -

7. Dash salt -

8. 1 cup chopped pecans -

9. 1/2 cup packed brown sugar -

10. 3 tablespoons butter, melted -

How to cook deliciously - Pecan-Topped Carrot Pie

1. Stage

Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.

2. Stage

Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook until tender, 9-11 minutes. Drain and cool.

3. Stage

Place carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into crust. Combine pecans, brown sugar and butter; sprinkle over filling.

4. Stage

Bake until a knife inserted in the center comes out clean and edges are browned, 45-50 minutes. Cover edge loosely with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.