Carrot Pecan Crunch Pie recipe

1 servings

1 (9 inch) unbaked pie shell

1/2 cup packed brown sugar

1/4 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

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

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

Mix well and set aside.

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.

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