Carrot Pecan Crunch 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
- A bowl with a capacity of 1 liter containing sliced fresh carrots
- 1 can ( 397 gram ) sweetened condensed milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
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.