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Recipe : Entry # 5566
Marty Ellis
Recipe Title
Carrot Pecan Crunch Pie
Recipe Theme
Wiregrass EC
1 1/2 pounds carrots, chopped
2 eggs, beaten
1 14-ounce can Eagle Brand milk
1 tablespoon pumpkin pie spice
Dash of salt
1 unbaked 9-inch pie shell
1/2 cup brown sugar
1/4 cup margarine, melted
1 cup chopped pecans
Boil fresh carrots in 1 cup of water until tender then drain. Mash or puree in a blender to make about 2 cups mashed carrots. In a large mixing bowl combine eggs, milk, spice and salt. Add carrots and mix well. Turn into the pastry shell. Combine brown sugar, margarine and pecans. Sprinkle evenly over pie. Bake at 375 degrees for 40 minutes. or until a knife inserted comes out clean. Cover with foil for the first 25 minutes to prevent over browning. Cool completely.