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Carrot Pecan Crunch Pie
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Carrot custard pie with pecans, topped with ginger whipped cream.
Ingredients:
- 0.5 cup packed brown sugar
- 0.25 cup butter, melted
- 1 cup chopped pecans
- 4 cups carrots, cut into 1 inch pieces
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare the topping by thoroughly mixing brown sugar, melted butter or margarine, and chopped pecans in a medium bowl. Set aside.
- Steam the carrots until tender, then cool and drain. Blend the cooled carrots in a blender or food processor with eggs, condensed milk, pumpkin pie spice, and salt until smooth. Pour the mixture into a pie shell and sprinkle with pecan topping.
- Bake in a preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
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