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 Taste of Home
Categories Desserts
Time 1h35m
Yield 8-10 servings.
Number Of Ingredients 15
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 bowl, cream butter and brown sugar. Add eggs, nutmeg, cinnamon, salt, ginger and carrots; mix well. Pour into pastry shell. Bake at 450° 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°, bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool completely. Store in the refrigerator.
Nutrition Facts :
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