Carrot Pecan Crunch Pie
Carrot Pecan Crunch Pie is an moderately easy dessert you can prepare in about 1 hour 30 minutes. Made with (16 oz.) cans diced carrots, drained, beaten eggs, (14 oz.) can sweetened condensed milk, . pumpkin pie spice and . salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
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.
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