Carrot Pecan Crunch Pie
Carrot Pecan Crunch Pie is an moderately easy dinner. Made with 2 (16 oz.) cans diced carrots, drained, 2 beaten eggs, 1 (14 oz.) can sweetened condensed milk, 1 tsp. pumpkin pie spice and 1/8 tsp. salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
Purée carrots in a blender or food processor until smooth. Carrots should measure 2 cups.
Set aside.
Combine eggs, sweetened condensed milk, pumpkin spice and salt.
Add carrots and mix well. Pour mixture into unbaked pie shell.
To make a topping, combine the last 3 ingredients and mix well.
Sprinkle evenly over pie. Cover the crust of pie with foil to prevent overbrowning and bake at 375° for 20 to 25 minutes.
Remove foil.
Continue to bake for 20 to 25 more minutes or until knife inserted in center comes out clean.
Makes 8 servings.
🍷 Perfect Pairings
Complete your meal with these
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