Carrot Pecan Crunch Pie You Have To Try

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Monday, April 3, 2023

Carrot Pecan Crunch Pie

"Carrot custard filling crowned by means of crunchy pecan streusel--uncommon and delicious!"

Ingredients :

1 (nine inch) unbaked pie shell
half cup packed brown sugar
1/4 cup butter, melted
1 cup chopped pecans
4 cups carrots, reduce into 1 inch portions
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 pinch salt

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 375 stages F (a hundred ninety stages 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 funky. Place cooled carrots in a blender or food processor and upload eggs, condensed milk, pumpkin pie spice, and salt. Blend till clean. Pour carrot combination into pie shell. Sprinkle with pecan topping.
Bake in preheated oven for forty five mins or until toothpick inserted in center comes out easy.

Notes :

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