Pecan-Topped Carrot Pie

Total Time Prep: 35 min. Bake: 45 min. + cooling

Yield 8 servings

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

Ingredients

Dough for single-crust pie
4 cups sliced fresh carrots
1 can (14 ounces) sweetened condensed milk
2 large eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Dash salt
1 cup chopped pecans
1/2 cup packed brown sugar
3 tablespoons butter, melted

Directions

Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook until tender, 9-11 minutes. Drain and cool.
Place carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into crust. Combine pecans, brown sugar and butter; sprinkle over filling.
Bake until a knife inserted in the center comes out clean and edges are browned, 45-50 minutes. Cover edge loosely with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts

1 piece: 560 calories, 31g fat (14g saturated fat), 105mg cholesterol, 334mg sodium, 64g carbohydrate (44g sugars, 4g fiber), 10g protein.

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

Recipe Creator