Carrot Pecan Crunch Pie
1 1/2 pounds carrots or use two cans carrots.
2 eggs -- beaten
1 can sweetened condensed milk
1 tablespoon pumpkin pie spice
1 9" pastry shell; unbaked
1/2 c Brown sugar; packed
1/4 c Margarine; melted
1 c Pecans; chopped
If using fresh carrots, cook carrots, covered, in about 1 cup water for 30 to 40 minutes or till very tender. Drain. Puree cooked or canned carrots in a blender, food processor, or food mill till smooth. (You should have about 2 cups.)
In a large mixing bowl combine eggs, sweetened condensed milk, pumpkin pie spice, and salt. Add carrots; mix well. Turn into pastry shell.
In a small bowl combine brown sugar and margarine or butter; stir in pecans. Sprinkle evenly over pie. Cover edge of pie with foil.
Bake in a 375~ oven for 25 minutes. Remove foil; bake for 20-25 minutes more or till a knife inserted near center comes out clean. Cool immediately on a wire rack. Makes 8 servings.
By RUTH BURKHAR
1 1/2 pounds carrots or use two cans carrots.
2 eggs -- beaten
1 can sweetened condensed milk
1 tablespoon pumpkin pie spice
1 9" pastry shell; unbaked
1/2 c Brown sugar; packed
1/4 c Margarine; melted
1 c Pecans; chopped
If using fresh carrots, cook carrots, covered, in about 1 cup water for 30 to 40 minutes or till very tender. Drain. Puree cooked or canned carrots in a blender, food processor, or food mill till smooth. (You should have about 2 cups.)
In a large mixing bowl combine eggs, sweetened condensed milk, pumpkin pie spice, and salt. Add carrots; mix well. Turn into pastry shell.
In a small bowl combine brown sugar and margarine or butter; stir in pecans. Sprinkle evenly over pie. Cover edge of pie with foil.
Bake in a 375~ oven for 25 minutes. Remove foil; bake for 20-25 minutes more or till a knife inserted near center comes out clean. Cool immediately on a wire rack. Makes 8 servings.
By RUTH BURKHAR
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