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Pecan Topped Carrot Pie Recipe

   
 

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     Pecan Topped Carrot Pie

Category   Desserts - Breads
Sub Category   None

Ingredients
4 cups sliced fresh carrots
1 can (14 ounces) sweetened condensed milk
2 eggs
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
Dash of Salt
1 unbaked pastry shell (9 inches)
1 cup chopped pecans
1/2 cup packed brown sugar
 
3 tbsp butter, melted

Instructions
Add 1 inch of water to a large saucepan. Add the carrots. Bring to a boil. Reduce the heat. Cover and cook for 9 to 11 minutes or until tender. Drain and cool. Place the carrots, milk, eggs, pumpkin pie spice, cinnamon, and salt in a blender. Cover and process until pureed. Process for 1 minute longer. Pour into the pastry shell. Combine the pecans, brown sugar, and the butter. Sprinkle over the filling. Bake at 375 F for 45-50 minutes or until a knife inserted near the center comes out clean and the edges are browned. Cover the edges of the crust with foil during the last 20 minutes to prevent over browning, if necessary. Cool on a wire rack. Makes 6-8 servings


Originally Submitted
10/2/2009





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