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Carrot Pecan Crunch Pie

Carrot Pecan Crunch Pie
Carrot Pecan Crunch Pie requires about 45 minutes from start to finish. This recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 1135 calories, 17g of protein, and 63g of fat per serving. This recipe serves 10. If you have salt, butter, carrots, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 375 degrees F (190 degrees C).
Equipment you will use
OvenOven
2
To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans.
Ingredients you will need
Pecan PiecesPecan Pieces
Brown SugarBrown Sugar
ButterButter
Equipment you will use
BowlBowl
3
Mix well and set aside.
4
To Make Carrot Custard: Steam carrots until tender.
Ingredients you will need
CarrotCarrot
CustardCustard
5
Drain and cool.
6
Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth.
Ingredients you will need
Pumpkin Pie SpicePumpkin Pie Spice
Sweetened Condensed MilkSweetened Condensed Milk
CarrotCarrot
EggEgg
SaltSalt
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
7
Pour carrot mixture into pie shell.
Ingredients you will need
Pie CrustPie Crust
CarrotCarrot
8
Sprinkle with pecan topping.
Ingredients you will need
PecansPecans
9
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Equipment you will use
ToothpicksToothpicks
OvenOven
DifficultyHard
Ready In45 m.
Servings10
Health Score14
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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