Carrot Pecan Crunch Pie

9 Reviews

“Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!” - by Mary Wood

Ingredients

1 (9 inch) unbaked pie shell
1/2 cup packed brown sugar
1/4 cup butter, melted
1 cup chopped pecans
4 cups carrots, cut into 1 inch pieces
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 pinch salt

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Metric US

Original recipe yields 1 pie

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
523 cal
26%

Fat
29.2 g
45%

Carbs
60.2 g
19%

Based on a 2,000 calorie diet

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Reviews (9)

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CarrieHansen

Dec. 9, 2003

"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 enjoyed it ..." See morecold, too. I'll make it often. Maybe next time I'll try throwing a few raisins and pecans into the custard, as well. Thanks for submitting this recipe - it's definitely a "keeper"!"

Amy

Oct. 24, 2007

"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 amount o..." See moref crunch."

OTTERCOON

Feb. 7, 2007

"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!!!!..." See more"

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