Pecan-Topped Carrot Pie

Name: Pecan-Topped Carrot Pie
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 110 grams packed brown sugar; 110 grams packed brown sugar; 3 Tbsps butter, melted; 512 grams sliced fresh carrots; 2 eggs; 1 teaspoons ground cinnamon; 109 grams chopped pecans; 1 unbaked pastry shell (9 inches); 1 teaspoon pumpkin pie spice; 397 grams can sweetened condensed milk

Pecan-Topped Carrot Pie

Pecan-Topped Carrot Pie takes approximately 1 hour and 20 minutes from beginning to end. This recipe makes 8 servings with 484 calories, 9g of protein, and 25g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have eggs, pumpkin pie spice, condensed milk, and a few other ingredients on hand, you can make it. Only a few people really liked this dessert.

Instructions

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.

Ingredients you will need

Carrot

Water

Equipment you will use

Sauce Pan

Drain and cool.

Place the carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer.

Ingredients you will need

Pumpkin Pie Spice

Cinnamon

Carrot

Egg

Milk

Salt

Equipment you will use

Blender

Pour into pastry shell.

Ingredients you will need

Pastry Shells

Combine the pecans, brown sugar and butter; sprinkle over filling.

Ingredients you will need

Brown Sugar

Butter

Pecans

Bake at 375° for 45-50 minutes or until a knife inserted near 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.

Ingredients you will need

Crust

Equipment you will use

Wire Rack

Oven

Knife

Aluminum Foil

Equipment

Ingredients

Servings:

110grams

packed brown sugar 110grams

packed brown sugar 3Tbsps

butter, melted 512grams

sliced fresh carrots 2

eggs 1teaspoons

ground cinnamon 109grams

chopped pecans 1

unbaked pastry shell (9 inches)1teaspoon

pumpkin pie spice 397grams

can sweetened condensed milk

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Pie can be paired with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Moet & Chandon White Star () with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Moet & Chandon White Star ()

White Star is a softer champagne. It is well balanced and harmonious, with subtle aromas of warm toast and gingerbread. The finish is sustained with a hint of honey.