Carrot Pecan Crunch Pie

Carrot Pecan Crunch Pie

9

"Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!"

Ingredients

{{adjustedServings}} servings 523 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
  3. 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. Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

9
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

What a wonderfully simple and delicious pie - sweet but not candy-like. And so quick to make! My husband, who likes old-fashioned cooking, really enjoyed this one. We ate it warm, and then enjoy...

This was YUMMY!!!!! So good!!! Definitely a keeper. Instead of pumpkin pie spice I added 1 tsp. cinnamon, 1/2 tsp. each of nutmeg and giner, and 1/4 tsp. cloves. DELICIOUS!!!!

This pie has been a huge hit everywhere I take it! I've found that the topping is best if the pecans have been finely chopped, it melts evenly distributed on top and every piece has the same am...