Carrot Pie with Pecan Crunch
Ingredients
Filling
- 2 cups mashed carrots*
- ¼ cup white sugar
- 3/4 cup brown sugar
- 2 eggs slightly beaten
- 12 ounces evaporated milk
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ½ teaspoon salt
Topping
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons melted butter
- 1 unbaked deep-dish piecrust
Instructions
- Preheat oven to 425°F. Mix together mashed carrots, sugars, and spices. Add the eggs and evaporated milk, stirring until combined. Pour into piecrust. For the topping, mix pecans, sugar, cinnamon, and melted butter and lightly sprinkle on top of carrot filling. Place pie on a baking sheet and into the oven. Immediately turn temperature of oven to 375°F. Bake for 50–60 minutes until center is set.
Notes
* To make mashed carrots you can roast approximately 8 medium carrots (cut into 2-inch pieces) coated with 1 teaspoon melted butter and 1 teaspoon olive oil in oven at 350 °F for about 30–45 minutes or until soft. Mash roasted carrots in a food processor or with a potato masher. Or you can steam carrots for 20 minutes or until soft and then mash.
