Best 4 Sweet Carrot Pecan Pie Recipes

CARROT PECAN CRUNCH PIE

Steps:

• 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.

PECAN-TOPPED CARROT PIE

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.

CARROT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
• Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
• In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

CARROT PECAN CRUNCH PIE

Steps:

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