Navigate / search

Carrot Pecan Crunch Pie

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 1/2 pounds celery, finely chopped
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 14 ounce appel cider vinegar
  • 1 tablespoon Crust-
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • 1/2 cup cinnamon (or to taste)
  • 1/4 cup sweet potato patties
  • 1 cup ground cumin
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 1/2 pounds celery, finely chopped
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 14 ounce appel cider vinegar
  • 1 tablespoon Crust-
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • 1/2 cup cinnamon (or to taste)
  • 1/4 cup sweet potato patties
  • 1 cup ground cumin
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil fresh carrots in 1 cup of water until tender then drain
  2. Mash or puree in a blender to make about 2 cups mashed carrots
  3. In a large mixing bowl combine eggs, milk, spice and salt
  4. Add carrots and mix well
  5. Turn into the pastry shell
  6. Combine brown sugar, margarine and pecans
  7. Sprinkle evenly over pie
  8. Bake at 375 degrees for 40 minutes
  9. or until a knife inserted comes out clean
  10. Cover with foil for the first 25 minutes to prevent over browning
  11. Cool completely
Share this Recipe
 
Powered by WP Ultimate Recipe