Recipe

A A A

• 1 1/2 lbs carrots, cut up
• 2 eggs, beaten
• 1 1/4 cups sweetened condensed milk
• 1 tbsp pumpkin pie spice
• 1 dash salt
• 1 unbaked 9 inch pie shell
• 1/2 cup packed brown sugar
• 1/4 cup butter, melted
• 1 cup chopped pecans

• 1 If using fresh carrots, cook carrots in about 1 cup water for 30 to 40 minutes until very tender.
• 2 Drain.
• 3 Puree cooked or canned carrots in a blender or food processor until smooth.
• 4 You should have about 2 cups of puree.
• 5 Combine eggs, sweetened condensed milk, spice and salt.
• 6 Mix in carrots.
• 7 Pour into pie shell.
• 8 Combine brown sugar and butter throughly then stir in pecans.
• 9 Sprinkle over pie.
• 10 Cover edge of pie with foil.
• 11 Bake at 375 degrees for 25 minutes.
• 12 Remove foil and bake for 20 to 25 minutes until knife in center comes out clean.
• 13 On a wire rack, cool completely.