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Carrot Pecan Crunch Pie Recipe

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Carrot Pecan Crunch Pie Recipe

Directions

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Ingredients :

  • 1 (9 inch) unbaked pie shell
  • ½ cup packed brown sugar
  • ¼ cup butter, melted
  • 1 cup chopped pecans
  • 4 cups carrots, cut into 1 inch pieces
  • 2 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 1 pinch salt
  • Methods :

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C).

  • Step 2

    To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.

  • Step 3

    To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.

  • Step 4

    Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.

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