Pecan-Topped Carrot Pie

READY IN: 1hr 20mins
Recipe by Courtly

From taste of home.

Top Review by farmchick #2

This is a great recipe. I used egg whites instead of eggs, skipped the pie crust and made a kind of custard, and only made 1/2 the nut mixture. My almost 2 year old is on his second helping. Just as good as pumpkin, and better than some. I think I'll make this for Easter...

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

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