Carrot Pecan Crunch Pie

1. 1

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

2. 2

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

3. 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. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.