 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This pie is a yummy, eye-catching dessert that you will love! Ingredients:
4c. sliced fresh carrots |
14oz. can sweetened condensed milk |
2 eggs |
1tsp. pumpkin pie spice |
1/2tsp. ground cinnamon |
dash of salt |
1 unbaked pastry shell (9inch) |
1c. chopped pecans |
1/2c. packed brown sugar |
3tbs. butter, melted |
Directions:
1. Add 1 inch of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain and cool.
2. Place carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling.
3. Bake at 375F for 50 minutes or until a knife inserted near the center comes out clean and the edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.)
4. Cool on a wire rack.
5. Refrigerate leftovers.
|
|