Best 4 Carrot Pecan Crunch Pie Recipes
Indulge in a symphony of flavors with Carrot Pecan Crunch Pie, where sweet, earthy carrots and crunchy pecans dance harmoniously in a creamy, decadent filling. Embark on a culinary journey with this delightful treat, perfect for any occasion. From the classic Carrot Pecan Crunch Pie to its delectable variations, this article presents a collection of recipes that will tantalize your taste buds and leave you craving more. Discover the timeless flavors of the original pie, where grated carrots are combined with sugar, flour, and spices, then nestled in a flaky crust and topped with a crunchy pecan streusel. For those seeking a unique twist, explore the Orange-Carrot Pecan Crunch Pie, where the vibrant citrus notes of orange zest and juice add a refreshing brightness to the pie. If you're gluten-free, rejoice in the delectable Gluten-Free Carrot Pecan Crunch Pie, where an almond flour crust provides a sturdy base for the sweet carrot filling and pecan topping. And for those with a sweet tooth, the Salted Caramel Carrot Pecan Crunch Pie takes indulgence to new heights, with a luscious salted caramel sauce drizzled over the classic carrot pie, creating a delightful balance of sweet and savory.
Here are our top 4 tried and tested recipes!
PECAN-TOPPED CARROT PIE
People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist! -Darlene King, Estevan, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the 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. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
SWEET CARROT PECAN PIE
During the depression, government food banks provided potatoes and carrots. Many dishes were developed such as carrot pie to bring something sweet to the table without taking too much from already empty pockets. Here's a modern day version using sweetened condensed milk to give the pie a smooth creamy consistency. Enjoy!
Provided by Pamela Jarvinen
Categories Pies
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Boil carrots in one inch of water, in large saucepan. When water is boiling, reduce heat, cover & cook 10mins or until tender. Drain and cool
- 2. In a food processor, add cooled, cooked carrots, condensed milk, eggs, cinnamon & salt. Puree mixture and process approximately 1 minute longer. Pour into reserved pastry/pie shell.
- 3. Combine pecans, brown sugar, and butter. Sprinkle pecan mixture over pie filling. Bake at 375°F , 45-50 mins, or until knife in center returns clean and crust edges are lightly browned. Cool on wire rack. Enjoy!
- 4. TIP: if you don't have nutmeg, ground ginger and ground cloves, you can substitute 1 teaspoon of Pumpkin Pie Spices
- 5. Optional Crust Enhancement-- For a special treat, try the Gingersnap Pecan Crust Recipe-- When using this crust, we leave out the ginger in the carrot filling and the pecans from the top, in favor of the crust which is made of crushed gingersnap cookies and chopped pecans-- This version will make your mouth snap to attention and say "OoohLaLa!"
GREAT GRANDMA'S CARROT PECAN PIE
Yum! This is not your average pecan pie. It's a cross between a carrot cake and a pecan pie. It's a match made in pie heaven! The crunchy brown sugar and not topping is the perfect touch. It tastes like fall with every bite.
Provided by Colleen Sowa
Categories Pies
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Combine carrots, brown sugar, sweetened condensed milk, eggs, spices. Beat for 3 minutes.
- 2. Pour into prepared pie crust.
- 3. Mix brown sugar, butter, and pecans. Sprinkle on top of pie.
- 4. Bake 25 minutes, 375 degrees while covered with tin foil. Remove tin foil and bake 20-25 minutes.
- 5. It is done when a knife inserted in the center comes out clean.
PECAN CRUNCH PIE
A family favorite, this recipe is from my oldest sister's mother-in-law, Jewel, who was, in fact, a JEWEL! Enjoy!
Provided by Trixie735
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Thoroughly grease (with butter) a deep dish pie tin.
- Beat egg whites until stiff, adding sugar small amounts at a time.
- Add crushed crackers, pecans and vanilla, mising thoroughly (by hand so as to not break down the egg whites).
- Pour into generously greeased 9" deep dish pie pan.
- Bake at 350 for 30 minutes.
- Top with Cool Whip when fully cool.
Nutrition Facts : Calories 215.9, Fat 9.3, SaturatedFat 1.1, Sodium 93.6, Carbohydrate 31.8, Fiber 1.2, Sugar 26.2, Protein 2.9
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pie.
- Don't overmix your dough. Overmixing will make your crust tough.
- Chill your dough before rolling it out. This will make it easier to work with and less likely to tear.
- Don't overbake your pie. Overbaking will make your crust dry and crumbly.
- Let your pie cool completely before serving. This will allow the flavors to meld together and the crust to set.
Conclusion:
Carrot pecan crunch pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and crunchy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give carrot pecan crunch pie a try!
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