"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pecan-Topped Carrot Pie Recipe

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This recipe for Pecan-Topped Carrot Pie, by , is from Cooking For A Cure 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Frane

Category:
Category:

Ingredients:  
Ingredients:  
4 c. sliced fresh carrots
1 can (14 oz.) sweentned condensed milk
2 eggs
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
dash of salt
1 unbaked pie shell
1 c. chopped pecans
1/2 c. packed brown sugar
3 tbsp. melted butter

Directions:
Directions:
Add 1" of water to a large sauce pan: add carrots. Bring to a boil. Reduce heat: cover and cook 9-11 min or until tender. Drain and cool.

Place carrots, milk, eggs,pumpkin pie spice, cinnamon and salt in a blender. Cover and process until pureed. Pour into pie shell. Combine pecans, brown sugar and butter; sprinkle over filling.

Bake at 375 for 45-50 minutes or until a knife inserted near the center comes out clean and edges are browned. Cool and refrigerate leftovers.

Personal Notes:
Personal Notes:
Cover edges of crust with foil during the last 20 minutes to prevent overbrowning.

 

 

 

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