Carrot Pecan Crunch Pie

4.7
(12)

Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!

3
Servings:
8
Yield:
1 pie

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

Directions

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

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

  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.

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

Nutrition Facts (per serving)

523 Calories
29g Fat
60g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 523
% Daily Value *
Total Fat 29g 37%
Saturated Fat 10g 51%
Cholesterol 78mg 26%
Sodium 324mg 14%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 12%
Total Sugars 45g
Protein 8g 17%
Vitamin C 5mg 6%
Calcium 195mg 15%
Iron 2mg 8%
Potassium 498mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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