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 :
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 CRUNCH PIE
A family favorite, this recipe is from my oldest sister's mother-in-law, Jewel, who was, in fact, a JEWEL! Enjoy!
Provided by Trixie735
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Thoroughly grease (with butter) a deep dish pie tin.
- Beat egg whites until stiff, adding sugar small amounts at a time.
- Add crushed crackers, pecans and vanilla, mising thoroughly (by hand so as to not break down the egg whites).
- Pour into generously greeased 9" deep dish pie pan.
- Bake at 350 for 30 minutes.
- Top with Cool Whip when fully cool.
Nutrition Facts : Calories 215.9, Fat 9.3, SaturatedFat 1.1, Sodium 93.6, Carbohydrate 31.8, Fiber 1.2, Sugar 26.2, Protein 2.9
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