CARROT PECAN CRUNCH PIE
Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!
Provided by Mary Wood
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 522.8 calories, Carbohydrate 60.2 g, Cholesterol 78.4 mg, Fat 29.2 g, Fiber 3.3 g, Protein 8.4 g, SaturatedFat 10.2 g, Sodium 323.5 mg, Sugar 44.6 g
PECAN-TOPPED CARROT PIE
People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist! -Darlene King, Estevan, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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 375° 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.
Nutrition Facts :
PECAN-TOPPED CARROT PIE RECIPE - (4.4/5)
Provided by Tom421
Number Of Ingredients 10
Steps:
- Add 1 inch of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9 to 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 375°F for 45 to 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 over browning if necessary. Cool on a wire rack. Refrigerate leftovers.
PECAN-TOPPED PUMPKIN PIE
Number Of Ingredients 19
Steps:
- In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer. For pecan topping, beat eggs in a mixing bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans cover with pecan halves. Continue baking at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
CARROT PECAN CRUNCH PIE
Make and share this Carrot Pecan Crunch Pie recipe from Food.com.
Provided by nvermd
Categories Pie
Time 1h40m
Yield 1 pie
Number Of Ingredients 9
Steps:
- If using fresh carrots, cook carrots in about 1 cup water for 30 to 40 minutes until very tender.
- Drain.
- Puree cooked or canned carrots in a blender or food processor until smooth.
- You should have about 2 cups of puree.
- Combine eggs, sweetened condensed milk, spice and salt.
- Mix in carrots.
- Pour into pie shell.
- Combine brown sugar and butter throughly then stir in pecans.
- Sprinkle over pie.
- Cover edge of pie with foil.
- Bake at 375 degrees for 25 minutes.
- Remove foil and bake for 20 to 25 minutes until knife in center comes out clean.
- On a wire rack, cool completely.
Nutrition Facts : Calories 3896.2, Fat 211.4, SaturatedFat 73.9, Cholesterol 675.1, Sodium 2439.7, Carbohydrate 462.8, Fiber 31.7, Sugar 355.8, Protein 65.5
PECAN CARROT PIE
After moving from New York to Georgia, I had many opportunities to make pecan pie. This recipe stuns the Southerners when I tell them carrots are the secret ingredient! --Susan Elise Jansen, Smyrna, Georgia
Provided by Allrecipes Member
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- In a saucepan, simmer carrots in water for 20 minutes or until tender; drain. Place carrots and cream in a blender; cover and process until smooth. In a mixing bowl, cream butter and brown sugar. Add eggs, nutmeg, cinnamon, salt, ginger and carrots; mix well. Pour into pastry shell. Bake at 450 degrees F for 15 minutes.
- For topping, melt butter in a small saucepan. Stir in brown sugar until dissolved. Add pecans; stir until coated, about 2 minutes. Spoon over carrot filling. Reduce heat to 325 degrees F, bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator.
Nutrition Facts : Calories 413 calories, Carbohydrate 31.8 g, Cholesterol 80.6 mg, Fat 30.7 g, Fiber 3.1 g, Protein 5.5 g, SaturatedFat 10.7 g, Sodium 295.2 mg, Sugar 17.2 g
PECAN-TOPPED CARROT PIE
Make and share this Pecan-Topped Carrot Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add 1 inches of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9 to 11 minutes or until tender. 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. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling.
- 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.
Nutrition Facts : Calories 670.5, Fat 36.5, SaturatedFat 11.4, Cholesterol 108.3, Sodium 396.2, Carbohydrate 78.7, Fiber 5.4, Sugar 58.4, Protein 11.7
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