Pecan-Topped Carrot Pie
- 4 cups sliced fresh carrots
- 1 can (14 ounces) sweetened condensed milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Dash salt
- 1 unbaked pastry shell (9 inches)
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 3 tablespoons butter, melted
- Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool.
- Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling.
- Bake at 375u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.
carrots, condensed milk, eggs, pumpkin pie spice, ground cinnamon, salt, pastry shell, pecans, brown sugar, butter
Taken from www.tasteofhome.com/recipes/pecan-topped-carrot-pie/ (may not work)